Cracked chocolate macarons? Make these easy Black Forest creams with Kirsch-soaked macaron shells topped with roasted cherries and Kirsch Chantilly cream. A gluten-free dessert for cherry season or any time of year.
125g (4.5oz)macaron shells (ready made: 36 needed)macaron recipe in either of my 2 books
50ml (2 fl oz)water
50g (2oz)sugar(+ 1 tbsp for roasting cherries)
60ml (2.5 fl oz)Kirsch liqueur
36cherries (fresh or jarred such as Griottines*)(6 per person)
300g (10.5oz)whipping cream (chilled)(30% fat)
1tbspicing (powdered) sugar
2tbspunsweetened cocoa powder
25g (1oz)dark chocolate, grated(optional for decor)
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 tbsp icing (powered) sugar until soft peaks form. Add 1 tbsp 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.
* Note: If making with 'Griottine' cherries (cherries jarred in liqueur), then this recipe is even easier! Just pour over the boozy cherry juice from the jar on your macarons instead of making the syrup.This recipe is also delicious made with raspberries instead of cherries. Simply replace the Kirsch with Chambord raspberry liqueur.