Quick and easy recipe for filling your macaron shells
100g (3.5oz)organic black (griotte or burlat) cherries(about 12-14 cherries); washed, pitted & halved
25g (1oz)butter, unsalted
1tbspKirsch liqueur(or Amaretto)
120g (4oz)Dark (bittersweet) chocolate(at least 64% cacao)
85g (3oz)Whipping cream (30% fat)
Melt the butter in a non-stick frying pan and sauté the cherries over high heat 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.
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 after that).
Transfer to a piping bag and pipe the ganache onto your macaron shells and sandwich the shells together. Best eaten next day and the next and the next!
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.