Christmas Black Forest Macaron Cake
Sincerely Fiona
Sincerely Fiona
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Ingredients

  • 3 more
  • 150 grams dark of cooking dark chocolate
  • 150 grams of unsalted butter, soft
  • 150 grams of caster sugar
  • 6 eggs (separated)
  • 100 grams of self-raising flour, sifted
  • 50 grams of cake flour, sifted
  • 1 pinch of salt
  • 1 x 670g jar of morello cherries
  • 2 tablespoons of caster sugar
  • 1 tablespoon of cornflour
  • 600 ml of thickened cream
  • 10 fresh cherries, washed
  • Chocolate sprinkles
  • 150 grams of almond meal
  • 150 grams of icing sugar
  • 50 grams of egg whites (do not have to be aged, approximately 2 eggs)
  • Pinch of salt
  • red colouring (I preferred gel or powder, not liquid form
  • (For meringue) 55 grams of egg whites (do not have to be aged, approximately 2 eggs)
  • 40 grams of caster sugar (to stabilize half egg whites)
  • (For Syrup) 120 grams of caster sugar
  • 40 grams of cold water
  • 55 grams of egg whites (do not have to be aged, approximately 2 eggs)
  • 100 grams of caster sugar
  • 150 grams of unsalted butter, softened to room temperature
  • 6 tablespoons of passionfruit pulp

Instructions

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