• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

BAKESALOTLADY

Food, Photography & Art

  • Home
  • Recipes
  • Portfolio
  • Contact
    • About
    • FAQ
  • Shop
You are here: Home / All Recipes / Black forest macarons

Black forest macarons

July 2, 2020 By bakesalotlady

Share the love...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Yummly
Yummly
Email this to someone
email
Share on Tumblr
Tumblr
Tweet about this on Twitter
Twitter
Print this page
Print
Share on LinkedIn
Linkedin

I think my love for macarons has become very evident on this blog. I try to think of new combinations every day. These ones were pretty easy to come up with cause… who doesn’t love a good old black-forest-cherry-chocolate combo? I absolutely love the filling that I made for these macarons and I urge you to make it if you can find some good cherries.

Like I always say, macarons are finicky cookies and they take some practice and technique. I have failed at making them so many times that I have lost count and believe me I am not exaggerating. Which is why I recommend this guide because it will give you a very good learning ground to start.

Let’s get to the recipe!

Print Pin

Black Forest Macarons

Black forest in macaron form. Could it get any better? These elegant cookies are sandwiched with cherry cheesecake buttercream and dipped in melted dark chocolate. Pure indulgence!
Prep Time 30 minutes
Bake time 18 minutes
Total Time 48 minutes
Servings 25 sandwich cookies
Author bakesalotlady

Ingredients

Macarons:

  • 75 g Whole Unblanched Almonds Ground in a food processor grinder
  • 110 g Icing sugar
  • 10 g Dutch process cocoa (or regular unsweetened cocoa powder)
  • 65 ml Egg whites about 2 medium-large eggs
  • 1 tsp Vanilla Extract
  • 50 g Superfine castor sugar
  • 1/4 tsp Salt
  • 1/2 tsp White vinegar

Filling:

  • 100 g Full fat cream cheese room temperature
  • 100 g Icing sugar
  • ½ tsp Vanilla Extract
  • 80 g White Chocolate
  • 50 g Fresh cherries (washed and pitted)

Melted Chocolate to dip the macarons (optional)

    Instructions

    Make the macarons:

    • In a food processor add the whole almonds, icing sugar and cocoa powder. Pulse till everything is well ground and combined. Make sure that you don't blend and only pulse.
    • Sift this mixture once into a bowl. there will be about 1/2 tablespoon worth of ground mixture remaining in the sieve, discard it. Set aside.
    • In a large bowl that is very clean and without grease (ensure that the beating attachments of your stand mixer/hand mixer are also clean and grease-free). Add the egg whites and salt. Start whipping at a slow speed.
    • Once the egg whites start foaming up, add the vinegar.
    • When bubbles start forming, slowly add in the caster sugar in small additions.
    • Once all the caster sugar is added, increase the speed and whip, add the vanilla and keep whipping till you reach stiff peaks. (this can take anywhere between 7-10 minutes)
    • After you reach stiff peaks, add the sifted almond and sugar mixture in three stages, folding gently. Keep folding till the batter is flowing in ribbons from your spatula and you can make a figure 8.
    • Transfer this mixture into a piping bag and cut a hole about 1/2-inch in diameter. Pipe little mounds into prepared and lined baking sheets. Leave some space between the macarons.
    • Tap your baking sheet against the counter about 5-6 times to remove air bubbles.
    • Let your macarons dry for about 15-45 minutes or till it forms a light skin on the surface and it’s top is matte. Meanwhile, preheat your oven to 150 C
    • Bake your macarons for about 15-16 minutes or until set.
    • Once baked, let your macarons cool on the baking sheet before removing.

    Make the frosting:

    • Melt your white chocolate and set it aside to cool to room temperature.
    • Take your washed and pitted cherries. Blend them in a small blender as smooth as possible.
    • In a separate bowl, add the cream cheese and whip until light and fluffy (using a hand held beater/blender). Add the sifted icing sugar and vanilla and blend for 3 minutes, till it is incorporated. Pour the room temperature white chocolate and beat until combined. Fold in the cherry puree and refrigerate for 30-40 minutes.

    Assemble the cookies:

    • Pair up the cookies according to sizes. Pipe a generous amount of frosting on one cookie and use its pair to sandwich them together.
    • Repeat for all cookies. Refrigerate them for 24 hours for best flavour and texture.
    • I dipped my sandwiched macarons in melted chocolate. You can skip this step if you don't want to.

    Share the love...
    Pin on Pinterest
    Pinterest
    Share on Facebook
    Facebook
    Share on Yummly
    Yummly
    Email this to someone
    email
    Share on Tumblr
    Tumblr
    Tweet about this on Twitter
    Twitter
    Print this page
    Print
    Share on LinkedIn
    Linkedin

    Share this:

    • Email
    • Print
    • Tweet
    • Share on Tumblr
    • WhatsApp

    Related

    Filed Under: All Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Primary Sidebar

    Hi there!

    I am Anjali, the baker and photographer behind BAKESALOTLADY.
    I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

    Get in touch!

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

    Check us out on Facebook

    Check us out on Facebook
    my foodgawker gallery

    FeedFeed

    Eggless Saffron Pistachio & White Chocolate Cheesecake

    Eggless Fried Donuts with Pistachio Rose cream filling

    Eggless Brownie Tart/Pie with Nutella (Easy Valentine’s Day dessert)

    Garam Masala Gingerbread Cupcakes

    Footer

    Instagram

    SWIPE to see more of this EGGLESS Saffron, Pistachio and White Chocolate Cheesecake. I have made this beauty in collaboration with @matshiroflavours using their Saffron extract and as always I am so beyond happy with this range, it’s Ossoro Flavours’ premium range of pure extracts and I am gonna go get my hands on the entire range now. I highly recommend you check out their products. This cheesecake was a hit in our house and I am making this again for the weekend!❤️ The recipe is linked in my bio🤗
    EGGLESS fried doughnuts with Pistachio Rose cream filling. These doughnuts are a treat for your tastebuds, the recipe is now live on the blog. Grab it from the link in my bio! Happy midweek my friends❤️
    EGGLESS BROWNIE TART with a surprise Nutella layer. Incredibly fudgy, flaky topped brownie pairs so well with the buttery crust, add some Nutella to the equation and you have the best Valentine’s Dessert of life. Make this for yourself and eat it all, 10/10 would recommend. RECIPE LINKED IN BIO🥰
    Strawberry season is fleeting and this cake is another favourite from the blog. The one on the website is a MANGO version but you just need to replace it with strawberries and it’s so good you will not want to share!😄 I ended up burning this one a little but hey, that’s life right? We mess up a little sometimes. However, I can assure you that we devoured every crumb of it🤤 What are your plans for the weekend? Are you baking something? This recipe is linked in my bio🤗
    You guys really like it when I elaborate on the details of a recipe on my blog addressing everything from ingredients to the textures and temperatures which is why I have been working on a pound cake recipe that has legit the most even crumb and if I’m being honest, I think I have nailed it but the perfectionist inside me wants to check it just one more time before posting it on the blog.
    A little birdie told me it’s #WorldNutellaDay today and I think every day needs to be Nutella Day given how much I love Nutella😂 This cheesecake is made of Oreos but it does have #Nutella in it and I promise you will LOVE it❤️ I also have an egg replacer mentioned on my website for those of you who want an eggless version. Link in bio!💕
    • Instagram
    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2021 · Cravings Pro Theme On the Genesis Framework

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.