Welcome to the month of June, when the birds start tweeting that it's cherry time! So to celebrate cherry season in Paris, let me share a quick and easy chocolate cherry ganache recipe to fill your macarons.
I've also taken the opportunity to explain why we don't eat macarons straight away and why it's so important to leave your macarons to settle for at least 24 hours before eating them.
Intensifying Cherry Flavours - 2 Ways
I love making this chocolate cherry ganache, as it's so simple. Cherries do need a helping hand to intensify their delicate flavours - especially in a macaron filling as they do need a little more punch.
So fry the cherries in a little butter and splash with Kirsch. It's almost a cheat's way of speeding up the process of roasting them. I find that the cherry flavour is intensified both ways. However, please go ahead and roast them in butter and Kirsch if you prefer. Roasting cherries takes about 20-25 minutes.
It's Not Cherry Season - Can I Still Make a Chocolate Cherry Ganache?
Even if it's not cherry season and you don't have fresh cherries, you can still make this chocolate cherry ganache using frozen cherries (defrosted).
However, chopped tinned cherries are best as long as they are excellent quality.
I use excellent tinned Amareno cherries from Apt, Provence (the world capital of candied fruits) which are steeped in Amaretto liqueur.
Otherwise use French Griottine® cherries that are jarred and soaked in Kirsch.
How Long Should You Wait Before Eating Chocolate Cherry Macarons?
I know. It's upsetting, isn't it? You make a batch of macarons at home and you want to eat them right away. Instead, we store macarons in an airtight box in the fridge for at least 24 hours. What? Why can't we eat the macarons straight away? The answer is simple but it's a very important tip when making macarons.
Eat them straight away and I guarantee you will be disappointed: the macarons will be too dry and crispy and the filling will not be given its full potential.
Many people who try macarons that are too dry, eating too quickly after making them, believe that's what macarons taste like. Wrong! That's what gives macarons a bad image. Please, please. Have patience and leave the filling to work its magic.
Leave macarons in the fridge for at least 24 hours before eating, as this lets the filling infuse into the shell. For chocolate ones, 36 hours is preferable.
Jill Colonna: 'Mad About Macarons: Make Macarons like the French' (2010)
In addition, you must leave them at room temperature for 30 minutes before serving. This is what gives the macarons their typically scrumptious soft inside, while remaining crispy on the outside.
The result means a slightly crispy outside and a delicious fondant centre. This way the chocolate ganache will have slightly merged into the macaron shell as a whole.
The resulting taste and texture is simply divine.
French Macarons Recipe for Chocolate Cherry Ganache
The recipe below is for the macaron ganache filling only. Get my step-by-step macaron recipes, plus tips and troubleshooting techniques in both my books.
That's just the macarons with a chocolate ganache! Have you tried these salted caramel macarons yet? With macarons, enjoy an empty canvas.
Which Flavour is Best in Macarons?
I often have readers ask me this question and to be honest, it's difficult to just pinpoint a few. The beauty with macarons is that any flavour is best, as savoury macarons are also delicious fun as well as the sweet kinds.
For savoury, I particularly love spice in them, as the sweetness of the macaron shell cancels out the fiery spices, such as my tikka curry macs, Thai green/red curry macarons etc. - see my article on serving savoury macarons.
Chocolate Ganache Macaron Fillings
On the more classic sweet side, bittersweet chocolate ganache-filled macarons are best for chocolate lovers who love the intense chocolate experience. These macarons with a chocolate cherry ganache filling are just an example.
The list of chocolate combinations is endless - I have a whole chapter of them in Mad About Macarons. Some favourites include chocolate pistachio; chocolate hazelnut; chocolate, ginger & cardamom; white chocolate & liquorice; white chocolate & coffee; and white chocolate, vanilla, pistachio and wasabi.
Moreover, there are many more in my second book, 'Teatime in Paris':
chocolate, chestnut and cinnamon; salted caramel; Mojito (mint, lime & rum).
More French Recipes with Cherries
- Enjoy the French classic family favourite, Cherry Clafoutis.
- Looking for a Gluten-free Clafoutis French baked custard made with almond flour? I have you covered with this most versatile version for cherries, strawberries, blueberries, mirabelle plums etc. - and it's also on Video: How to Make French Clafoutis.
- French Chocolate Mousse Without Cream - why not add a tablespoon of Kirsch and serve with fresh, plump cherries or with Griottines® (jarred cherries soaked in Kirsch)
- German Chocolate Creams with Amaretto Cherries
For more, see the French market page on cherries (cerises)
Chocolate Cherry Ganache (Macaron Filling)
Ingredients
- 100 g (3.5oz/ about 12-14) organic black (griotte or burlat) cherries organic, washed, pitted & halved* SEE NOTES
- 25 g (1oz) butter, unsalted
- 1 tablespoon Kirsch liqueur (or Amaretto)
- 120 g (4oz) Dark (bittersweet) chocolate (at least 64% cacao)
- 85 g (3oz) Whipping cream (30% fat)
- 2-3 drops Almond extract
Instructions
- Melt the butter in a non-stick frying pan and over a high heat, sauté the cherries for 5 minutes. Splash in the Kirsch and leave the cherries to soften over a gentle heat, uncovered, for 10 more minutes. Remove from the heat then blitz to a purée in a food processor.Out of season, use tinned cherries or Amaretto cherries soaked in Kirsch.
- Break the chocolate into pieces in a heatproof bowl and melt together with the cream over a pan of simmering water (bain marie). Ensure the bowl does not touch the water.
- Once melted, stir in the cherry purée and add the almond extract. Leave to cool in the fridge for about 30 minutes. Be careful not to wait too long as the chocolate hardens quite quickly.
- Transfer to a piping bag and pipe the ganache onto your macaron shells and sandwich the shells together.
Charlotte
Great success - merci!
Jill Colonna
So happy you like this, Charlotte. Thanks for popping in!
Catherine
Hi Jill, This is exactly the filling I'm looking for! Only ... it's Fall and I don't have fresh cherries. Is there a decent substitute I might find in the store? Thanks so much!
Jill Colonna
Hi Catherine, in that case, I'd use good quality tinned (Amareno) cherries or the chic, jarred French 'Griottines' cherries that are steeped in liqueur. In that case, use the same weight of cream as chocolate and add the butter once they've melted together. Forget the first step and finely chop in the cherries with 1 tbsp of the juice at the end. Hope that makes sense. I will be updating this page beginning May 2021 to update the recipe and give many more ideas for you! So watch this space.
Catherine
Thanks for the quick answer! I'll see how it goes! Thanks so much for the recipe!
Jill Colonna
It's a pleasure
Danny
Try using frozen cherries. I use frozen cherries to make a similar product which I use in making handmade filled chocolates. Rather than cooking the cherries, macerate them in cherry brandy for a week, drain but reserve the brandy, then blitz in food processor before adding to the chocolate and cream mixture. The addition of alcohol acts as a preservative and these will easily keep for 7-10 days, longer if stored in refrigerator
Jill Colonna
Thanks Danny. Your chocolates sound divine and wonderful you make your cherries from scratch!
However, I prefer not to use frozen cherries for macaron ganache fillings, simply as I like to be able to freeze macarons. Another possibility (showing my lazy side!) is to use French Griottines, which are jarred cherries steeped in Kirsch. I love using them during the holiday season when fresh cherries are not available.
Jeff Turkot
Can you translate measurements into ounces and cups?
Thanks,
Jeff
Jill Colonna
Hi Jeff, I've updated the recipe to include ounces. I'm afraid I don't measure in cups: I have a post here to explain why it's better to measure ingredients out in weight rather than volume - especially in precise French baking. Hope this helps!
This is an older recipe on le blog but as you can see from all the latest recipes, I include ounces as well as grams.
Enrique
Hello Jill, I'm prepare the Pistachio macaron inspired at laduree patisserie and I'm found the recipe of pistachio filling (laduree) ... Make them and tell me if it taste like laduree and compare the Pistachio macaron at laduree patisserie. Kindle regards
Jill Colonna
Hi Enrique,
After tasting my way around Paris with pistachio macarons, I love them as much as you do. My favourite at Ladurée as I mention on le blog here on many posts is the vanilla and the orange blossom. My pistachio macaron recipe is in Mad About Macarons, my first book, and I still love making them using this one. Alas, I can't post the recipe for it here, as my publisher, Waverley Books, prefer that readers buy the book - and at the price of a box of macarons for the book, I understand their sentiment.
Sometimes I'll add some orange blossom to the pistachio filling, inspired by Café Pouchkine.
Enrique
Hi I'm preparing the Orangina Macaron recipe of your Teatime in Paris book - is a Orange drink like a soda fanta. Thanks.
Enrique
Yes I'm like the recipe thats is a good idea that you open in your blog a only post of diferent macaron fillings and flavors that you will be create, for friends, chefs, for macaron followers and increase the repertory.
Thanks
Jill Colonna
Thanks, Enrique. It's not easy, as my publisher doesn't allow me to post my macaron recipes - I'm sure you understand. Glad you like this, though!
Enrique
Yes I have the books, for other fillings that it don't have in the books.
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Chocolate and cherries, I can't wait to see how this combination tastes. Thank you for sharing the recipe! The macarons are so cute~
Jill Colonna
Thanks Elly. I'm dying for cherry season again and for some much-needed sunshine! Roll on spring in Paris ... Enjoy!
Parisbreakfast
How did I miss these?
Adorable use of the stems...
My floor is littered with them...
Jill Colonna
Thanks Carol. Re-cycling the cherry stems!
tonio
With macs like this in front of you, never mind the weather 🙂
David
Jill – these have to be the cutest macarons ever! I love how you use the cherry stems.
Jill Colonna
Thanks David. I'm lazy - they're the quickest decor, sticking them on with a tiny bit of ganache!
Kyoko Spear
Hi Jill,
These look very cute and I am sure they taste delicious!!
I always enjoy your photos on IG.. and your photos make want to make macarons and other goodies:) I am "macarongirl61" on IG.
Jill Colonna
Oh my! Great to put your real name to Macarongirl61, Kyoko. Thanks so much for popping by via Instagram.
Liz
These are works of art! I really need to put macarons on my baking list for this summer 🙂
Jill Colonna
Hehe, Liz. Thanks - just works of a mad macaron person. I do hope you make them soon!
Christina | Christina's Cucina
So sorry for the deluge, Jill! Sounds like we should exchange weather for a while! We need rain so badly!
Love this cherry ganache recipe! I've never put a fruit puree in a ganache before! You truly are the queen of macaron making!! 🙂
Jill Colonna
What is happening with this planet? Remember that Monday you had in Paris? Well it has been like that for too long now. And I can hear it has started up again tonight. It's crazy!