Black Forest Macaron

  • Black Forest Macaron
  • Black Forest Macaron
  • Black Forest Macaron
  • Black Forest Macaron
Ranking: 2 more votes required!

Rated 4.67 out of 5 based on 3 votes


  • 3 x egg whites
  • 1/4 cup caster sugar
  • 1 cup pure icing sugar
  • 120 g ground almond
  • 1/4 cup cocoa powder
  • 250 ml cream
  • 5 Tbls pure icing sugar
  • 100 g pitted cherries drained and dried
  • 2 Tbls cherry brandy
  • 100 ml cream (extra)
  • 3 Tbls pure icing sugar (extra)
  • 1 tspn vanilla
  • 15 x cherries
  • 15 g copha
  • 100 g dark chocolate


Beat egg whites until soft peaks form. Slowly add the caster sugar beating well between each addition. Beat until stiff peaks form. Transfer the mixture to a larger bowl and gently fold through the icing sugar and then the almond and cocoa.

Preheat the oven to 140 degrees. Prepare two baking trays with paper.
Once the mixture is combined place the meringue into a piping bad and pipe round macaroons. Leave the macaroons to sit on the baking tray for 20mins prior to cooking.

Bake for 30 mins or until cooked. Leave on the tray to cool.

To make the cherry cream filling, beat the cream with brandy and icing sugar until it is very stiff. Stir through the cherry and refrigerate.

The cream topping is made by beating together the cream, vanilla and icing sugar until stiff. Refrigerate.

Chocolate Cherries are made by melting the copha and chocolate in the microwave together. Stir until smooth. Place baking paper on a tray. Ensuring the cherries are completely dry dip them in the chocolate mixture and place onto the baking paper.

Once complete refrigerate the cherries.The remaining chocolate is used for the shaved chocolate on top of the macaroons. Pour the chocolate on to baking paper and refrigerate. Once harden grate the chocolate into a dish to sprinkle over the macaroons.

Assemble the macaroons when you are ready to serve.

Just a warning, the macaroons need to be eaten on the day they are assembled. The cream will soften the macaroon over time. This wasn’t a problem for my tasters, and the ones that were eaten the following day were still delicious, but they lack some of the previous day’s meringue crunch.

Step by step pictures are available on my website.

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  • I really loved the flavour!


    by Angela Johnson on 19/03/2013, 21:05
    Angela Johnson
  • This looked darling. Almost too good to eat!


    by Anne Trollip on 21/03/2013, 19:43
    Anne Trollip
  • Yum these look delicious!


    by Melissa Darr on 25/03/2013, 18:51
    Melissa Darr