I haven't made macarons for a while, but after tasting these I'm wondering why I left it so long! These Black Forest macarons are like a mini desert, just a couple of bites, but packed full of flavours. The macaron shells are chocolate and the filling is freshly whipped cream with black cherry jam - plus a little cherry liqueur for good measure. You could be fooled into thinking you are eating the real thing - Black Forest gateaux - oh yeah!!
Preserve some of that summer goodness, I'm so happy I have another couple of jars in the fridge!
The cherry jam is from a David Lebovitz recipe, or I should say 'no-recipe' because it's just a case of weighing your cooked cherries and adding ¾ of the amount in sugar with some lemon zest and juice, no pectin needed. Of course it's too late now to get fresh, juicy local cherries, but bookmark the recipe for next year and you can make this delicious jam.
Black Forest Macarons
Not a proper recipe as such, just a guide - use your own judgement for amounts.
Your favourite chocolate macarons - I used this recipe
Some whipped double cream
A couple of spoons of cherry jam
A splash of cherry liqueur
Stir the jam into the whipped cream and flavour with the liqueur if using.
Spoon onto one half of a macaron and top with another half.
This is my submission for the September edition of Sugar High Friday, being hosted by Aparna at My Diverse Kitchen. This month the theme is Bite Size Desserts and I hope these little mini Black Forest macarons are perfect.
Sugar High Friday was created by Jennifer at The Domestic Goddess. You can see all the previous themes here.
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