Name: Black forest French macarons
Cook time: 25 min
Total time: 25 min
Ingredients: 1 1/4 cup (100g) desiccated coconut; 1 tablespoon coarsely chopped red glacé cherries; 3 egg whites; 2 tablespoon caster (superfine) sugar; red food colouring; 1 1/4 cup (240g) pure icing (confectioners') sugar; 2 tablespoon cocoa powder; 1/3 cup (80ml) pouring cream; 180 gram (5½ ounces) dark eating (semi-sweet) chocolate, chopped finely; 1 teaspoon cherry-flavoured liqueur

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.

Makes 16 Item

Cook

25M

Ingredients

1 1/4 cup (100g) desiccated coconut

1 tablespoon coarsely chopped red glacé cherries

3 egg whites

2 tablespoon caster (superfine) sugar

red food colouring

1 1/4 cup (240g) pure icing (confectioners') sugar

2 tablespoon cocoa powder

1/3 cup (80ml) pouring cream

180 gram (5½ ounces) dark eating (semi-sweet) chocolate, chopped finely

1 teaspoon cherry-flavoured liqueur

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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