Cracked Macaron Black Forest Creams
User Reviews
5
Cracked Macaron Black Forest Creams
Description
Cracked Macaron Black Forest Creams start by soaking macaron shells in a Kirsch-flavored sugar syrup, which softens the shells and infuses them with a boozy cherry essence. Roasted cherries add a warm, intensified cherry flavor, complemented by the Chantilly cream whipped with a touch of Kirsch or cherry juice, providing a lightly boozy and creamy filling. Dustings of unsweetened cocoa powder and optional grated dark chocolate garnish add bittersweet chocolate notes that offset the sweet and tart flavors.
The texture contrasts between the softened, tender macarons and the light, airy cream, while the roasted cherries offer bursts of fruitiness. Constructed in serving dishes, the dessert layers are visually appealing as well as flavorful. The use of Kirsch, a cherry brandy, and cherries creates a traditional Black Forest profile in an approachable format.
This dessert can be served chilled, making it suitable for special occasions where a refined, fruity cream dessert is desired. The recipe also suggests substituting raspberries and Chambord raspberry liqueur for a variant on the original.
Using 'Griottine' jarred cherries simplifies the process by utilizing their syrup as soaking liquid instead of making a fresh Kirsch syrup. This flexibility makes the dessert adaptable for homemade or convenient shorthand preparation.
Ingredients
- 125 g (4.5oz) macaron shells macaron recipe in either of my 2 books, ready made, 36 needed
- 50 ml (2 fl oz) water
- 50 g (2oz) sugar (+ 1 tablespoon for roasting cherries)
- 60 ml (2.5 fl oz) kirsch liqueur
- 36 cherries 6 per person, fresh or jarred such as Griottines
- 300 g (10.5oz) whipping cream 30% fat, chilled
- 1 tablespoon confectioners sugar aka icing sugar, powdered
- 2 tablespoon cocoa powder unsweetened
- 25 g (1oz) dark chocolate optional for decor, grated
Instructions
- Make the Kirsch syrup: in a saucepan gently heat the water, sugar and 40ml (1.5fl oz) Kirsch together and stir until a thicker syrup forms. Set aside to cool. Chill a bowl for preparing the Chantilly cream.
- Using a shallow dish filled with the macaron shells, pour over the syrup. Turn over now and again until all the macarons are fully steeped in the juices then leave for at least an hour to soak.
- Roast the cherries in 190°C fan/210°C/410°F/Gas 6: place the cherries in a roasting tin, sprinkle with sugar and splash with the rest of the Kirsch. Roast until the juices are released (about 10mins) then cool.
- Make the Chantilly Kirsch cream: using an electric whisk, beat the chilled whipping cream in the chilled bowl with 1 tablespoon icing (powered) sugar until soft peaks form. Add 1 tablespoon Kirsch or the roasted cherry juice and beat again until the peaks hold.
- Place the soaked macarons at the bottom of 6 serving dishes, sprinkle with chocolate powder, top with 6 cherries and top with Kirsch Chantilly cream. Either sprinkle on more cocoa powder or good quality grated dark chocolate.
Notes
- Use jarred Griottine cherries and their liqueur to skip making the Kirsch syrup for convenience.
- Substitute raspberries and Chambord liqueur instead of cherries and Kirsch for a raspberry variation.
- Make sure to chill the bowl before whipping the cream to achieve stable soft peaks for the Chantilly cream.
- Soak the macaron shells for at least an hour to ensure they absorb the Kirsch syrup fully.
User Reviews
Overall Rating
5
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