Quick & Easy

Black forest French macarons

Back in 1792, two Carmelite nuns dubbed the "Macaron Sisters" baked and sold macarons to pay for their lodgings. Over 200 years later, our love affair with these almond delights continue. These chocolate and cherry macarons are beautiful served with hot espresso.
black forest french macaroons
16 Item



1.Grease oven trays; line with baking paper.
2.Process coconut and cherries until fine.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a little food colouring, beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar and cocoa powder and coconut mixture, in 2 batches.
4.Spoon mixture into piping bag fitted with 1cm (½-inch) plain tube. Pipe 4cm (1½-inch) rounds, about 2.5cm (1-inch) apart, on trays. Tap trays on bench so macarons spread slightly; stand about 30 minutes or until macarons feel dry to touch. Preheat oven to 150°C/300°F.
5.Bake macarons about 20 minutes. Cool completely on trays.
6.Meanwhile, make chocolate cherry filling. Bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth. Stir in liqueur. Stand at room temperature until spreadable.
7.Sandwich macarons with chocolate cherry filling.

Do not be tempted to move macarons from oven trays until they have cooled completely, or they will stick.


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