100g (3.5oz/ about 12-14)organic black (griotte or burlat) cherriesorganic, washed, pitted & halved* SEE NOTES
25g (1oz)butter, unsalted
1tablespoonKirsch liqueur(or Amaretto)
120g (4oz)Dark (bittersweet) chocolate(at least 64% cacao)
85g (3oz)Whipping cream (30% fat)
2-3dropsAlmond 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.
Notes
Cherries: Here I'm using fresh but out of season, skip step one and chop up tinned or Amaretto cherries steeped in Kirsch liqueur. See more on the cherry market page.Like all macarons, store in an airtight container in the fridge for at least 24 hours. Macarons should not be eaten straight after making them, as it doesn't give the filling enough time (especially chocolate) to work its magic into the shells, making the inside fondant and outside slightly crispy, as a macaron should be.Chocolate Macaron Tip: take out of the fridge 30 minutes before eating to enjoy them at their best.The basic macaron shell recipe and instructions are in both my books, along with many flavour fillings plus all my tips.Nutrition: 33 calories for one macaron filling (enough for 30 macarons).