Elegant ruby-red almond shells sandwiched with rich dark chocolate ganache and a surprise center of cherry compote—these delicate French macarons offer a luscious blend of tart fruit and deep cocoa decadence in every bite.
Why You’ll Love This Recipe
These Cherry Chocolate Ganache Macarons deliver a luxurious dessert experience in a petite, elegant form. The crisp-yet-chewy shells balance beautifully with velvety chocolate ganache and a tangy cherry center. Perfect for holidays, gifting, or special occasions, they also offer a satisfying project for home bakers looking to master the art of the French macaron.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Macaron Shells:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- Red gel food coloring
Chocolate Ganache Filling:
- 1/2 cup heavy cream
- 1 cup dark chocolate chips or chopped chocolate
- 1 tablespoon unsalted butter
Cherry Filling:
- 1/2 cup cherries, pitted and chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water
Directions
Macaron Shells:
- Sift powdered sugar and almond flour together.
- In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form.
- Add food coloring and fold in dry ingredients gently until the batter flows like lava.
- Pipe small rounds onto a parchment-lined baking sheet. Tap tray to release air bubbles.
- Let sit at room temperature for 30–40 minutes until a skin forms on top.
- Bake at 300°F (150°C) for 15–17 minutes. Cool completely before filling.
Chocolate Ganache:
- Heat cream until just simmering. Pour over chocolate and let sit for 1–2 minutes.
- Stir until smooth, then add butter and mix until glossy. Cool until it reaches piping consistency.
Cherry Filling:
- Cook cherries, sugar, and lemon juice over medium heat until softened.
- Stir in cornstarch slurry and simmer until thickened. Let cool completely.
Assembly:
- Pipe a ring of ganache onto the flat side of a macaron shell.
- Fill the center with a small amount of cherry compote.
- Top with another shell and press gently.
- Chill in an airtight container for 24 hours before serving to allow flavors to mature.
Servings and timing
This recipe yields approximately 24 filled macarons and takes around 2.5 to 3 hours total, including baking, cooling, and filling. Resting the assembled macarons overnight is highly recommended for optimal texture and flavor development.
Variations
- White Chocolate Option: Replace dark chocolate with white chocolate for a sweeter ganache.
- Cherry Jam Substitute: Use a high-quality cherry jam if fresh cherries are unavailable.
- Almond-Cherry Fusion: Add a drop of almond extract to the shells for a cherry-almond flavor.
- Heart-Shaped Shells: Pipe heart-shaped macarons for Valentine’s Day or romantic occasions.
- Drizzle Finish: Decorate tops with a drizzle of melted chocolate for an elegant touch.
Storage/Reheating
Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
Allow them to come to room temperature before serving for the best flavor and texture.
Macaron shells can be frozen (unfilled) for up to 2 months.
Avoid reheating, as macarons are meant to be served chilled or at room temperature.
FAQs
Why did my macaron shells crack?
Cracking often occurs if the skin hasn’t fully formed or the oven temperature is too high.
How do I know when the ganache is ready to pipe?
It should be thickened but still smooth and pliable—similar to soft frosting.
Can I use frozen cherries?
Yes, thaw them first and drain any excess liquid before cooking down into compote.
What if I don’t have almond flour?
You can make your own by processing blanched almonds until very fine, then sifting thoroughly.
Can I skip the cherry filling?
Yes, but the tart cherry center enhances the flavor contrast beautifully with the chocolate.
How long should macarons rest before baking?
Typically 30–40 minutes, or until they develop a matte finish and do not stick to your finger.
Why are my macarons hollow?
This may be due to under-mixing or baking at too high a temperature. Oven calibration is crucial.
Can I make the ganache ahead of time?
Yes, store it covered in the fridge for up to 3 days. Let it sit at room temp before piping.
Are these macarons gluten-free?
Yes, this recipe uses no wheat-based ingredients and is naturally gluten-free.
How do I get vibrant red macaron shells?
Use gel-based food coloring rather than liquid, as it won’t alter the consistency of the batter.
Conclusion
Cherry Chocolate Ganache Macarons are a refined and flavorful treat that beautifully combines the tart brightness of cherry with the rich indulgence of chocolate. These macarons are not only eye-catching but also showcase your baking precision and creativity. Whether served at a gathering or gifted to a friend, they are sure to impress and delight.
Print
Cherry Chocolate Ganache Macarons
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Elegant ruby-red almond shells sandwiched with rich dark chocolate ganache and a surprise center of cherry compote—these delicate French macarons offer a luscious blend of tart fruit and deep cocoa decadence in every bite.
Ingredients
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- Red gel food coloring
- 1/2 cup heavy cream
- 1 cup dark chocolate chips or chopped chocolate
- 1 tablespoon unsalted butter
- 1/2 cup cherries, pitted and chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water
Instructions
- Sift powdered sugar and almond flour together.
- In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form.
- Add red gel food coloring and fold in dry ingredients gently until batter flows like lava.
- Pipe small rounds onto a parchment-lined baking sheet. Tap tray to release air bubbles.
- Let shells sit at room temperature for 30–40 minutes until a skin forms.
- Bake at 300°F (150°C) for 15–17 minutes. Cool completely before filling.
- For ganache: Heat cream until just simmering. Pour over chocolate and let sit 1–2 minutes.
- Stir until smooth, then add butter and mix until glossy. Cool to piping consistency.
- For cherry filling: Cook cherries, sugar, and lemon juice over medium heat until softened.
- Stir in cornstarch slurry and simmer until thickened. Cool completely.
- Pipe a ring of ganache onto one macaron shell. Fill center with cherry compote. Top with another shell.
- Chill assembled macarons in an airtight container for 24 hours before serving for best texture.
Notes
- Ensure all mixing bowls and utensils are grease-free for best meringue.
- Use gel food coloring to avoid altering batter consistency.
- Allow macarons to mature in the fridge for 24 hours to enhance flavor and texture.
- Cherry compote can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 10g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
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