Chocolate – Kirsch Macaron


80g eggwhite

125g sugar

100g caster sugar

100g almond flour

35g water



Chocolate ganache:

150g dark chocolate (80%)

30g butter

2 Tbsp cream

5-8cl Kirsch


Prep.time: 40 minutes

Cooking time: 18-20 minutes

You’ll need: Balloon whisk


  1. Preheat the oven to 150°C.
  2. Attach balloon whisk to Cooking Chef.
  3. Beat 40 g egg whites with 25 g of sugar until it soft peaks form.
  4. Meanwhile, make the syrup. Bring 100g sugar with 35g water to boil. When it reached 110°C remove from the heat and add it to the beaten egg whites in a thin stream while beating constantly.
  5. Continue to process the egg whites until the meringue cools down
  6. Stir the remaining egg whites (unbeaten) to the sieved almond-icing sugar mixture. Pipe macarons onto a silicon or a baking paper covered baking sheet.
  7. Bake macarons for 18-20 minutes.
  8. For the filling, break the chocolate and place in a bowl together with butter and cream.
  9. Melt chocolate over a water bath, add the Kirsch, stir until smooth and allow the chocolate to cool for about 20-25 minutes.
  10. Fill filling in a piping bag. Turn half of the macarons, dab with the filling and put the other half on top.

Baked in partnership with Kenwood Switzerland

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