macarons chocolat cerise exquis

These black forest thumbprint cookies balance rich, fudgy chocolate with the sweet burst of maraschino cherries making them a delightful treat for any occasion. The silky ganache filling sets just right while the cherry topping adds that iconic touch this dessert is celebrated for. They are simple enough to bake with confidence yet impressive enough to share with friends and family.

I first tried these cookies during a family gathering and their vibrant flavor was an instant hit sparking requests to make them every season

Ingredients

• Flour all purpose: is the base giving structure to the cookie dough choose a fine quality T55 for best texture
• Dutch processed cocoa powder: ensures a deep rich chocolate flavor that is less acidic ideal for balanced taste
• Salt: enhances the sweetness and flavors so do not skip it preferably a fine sea salt from Guérande
• Baking powder: gives a slight lift preventing the cookies from being too dense select a fresh packet for effectiveness
• Cornstarch: tenderizes the cookies resulting in a delicate crumb available in most supermarkets as Maïzena
• Unsalted butter: adds richness and moisture go for a beurre doux of good quality like those from Isigny
• Brown sugar: provides a subtle caramel note look for unrefined sugar or vergeoise for authenticity
• Egg and egg yolk: bind the dough and add moisture use fresh eggs preferably from free range hens
• Granulated sugar: to roll the dough balls creates a slight crispness on the exterior
• Heavy whipping cream: is key for a smooth ganache best to use crème entière for silkiness
• Semi sweet chocolate chips: melt into creamy ganache choose couverture chocolate for an extra glossy finish
• Almond extract: optional but adds a lovely fragrant note it can be found in specialty stores or online
• Maraschino cherries: add the signature pop of flavor and color ideally drained and patted dry before use

Instructions

Sifter and Combine Dry Ingredients:

Carefully sift together the flour Dutch processed cocoa powder salt baking powder and cornstarch into a medium bowl to eliminate lumps and create a uniform mixture set it aside for later

Cream Butter and Sugar:

Place the unsalted butter and brown sugar in a large mixing bowl and beat on medium speed using a stand mixer or electric hand mixer until the mixture is light fluffy and pale about one to two minutes this step aerates the dough helping with texture

Incorporate Eggs:

Add the whole egg and egg yolk to the creamed mixture then beat for thirty seconds making sure to scrape down the sides of the bowl to incorporate any unmixed ingredients for even dough consistency

Mix Dry Into Wet:

Reduce mixer speed to low and slowly add the dry ingredient mixture to the wet one mixing just until everything is barely combined avoid overmixing to keep cookies tender and nice in texture

Shape and Sugar Coat:

Using a tablespoon or cookie scoop portion out the dough balls roll each ball smoothly then coat them generously in granulated sugar this sugar coating will create a slightly crispy exterior after baking

Indent the Centers and Freeze:

Using the back of a teaspoon gently press a shallow indentation in the center of each dough ball to create space for the filling then place the baking sheet in the freezer for ten minutes the chill helps the cookies keep their shape in the oven

Bake and Deepen Indentations:

Preheat the oven to 177 degrees Celsius then bake the cookies for ten to eleven minutes until edges are set but centers look soft immediately after removing from the oven use the teaspoon again to deepen the indentations since they shrink during baking

Cool Completely:

Allow the cookies to cool fully on the baking tray preventing the ganache from melting during filling

Heat Cream and Melt Chocolate:

Place semi sweet chocolate chips in a bowl and microwave the heavy whipping cream until steaming hot about forty five to sixty seconds pour the cream over the chocolate and let it rest for two to three minutes allowing the chocolate to melt gently

Add Flavor and Stir:

If using add almond extract to the mixture then stir the ganache until it is smooth and glossy set it aside to cool for ten to fifteen minutes this cooling time lets it thicken enough to spoon

Fill Cookies and Top:

Spoon approximately one teaspoon of ganache into each cookie indentation immediately press a maraschino cherry into the warm ganache so it sticks nicely

Set the Ganache:

Allow the filled cookies to sit until the ganache firms up creating that perfect texture contrast

The maraschino cherry is my favorite part it adds a bright festive feel and always reminds me of baking with my grandmother who loved black forest cake and inspired me to create these cookies

Storage Tips

Store cookies in an airtight container at room temperature for up to five days to maintain freshness. For longer keeping wrap them individually and freeze up to three months best thawed overnight in the refrigerator before serving

Ingredient Substitutions

If Dutch processed cocoa is unavailable use natural cocoa but decrease baking powder slightly to balance acidity. Butter can be swapped for European style butter which has a higher fat content adding richness but keep unsalted to control salt levels. Heavy cream can be replaced with crème fraîche for a slightly tangier ganache though it changes texture slightly

Serving Suggestions

Serve these thumbprint cookies with a cup of coffee or black tea for a classic French afternoon goûter. They also pair beautifully with a glass of dessert wine or kirsch for an indulgent dessert spread. Sprinkling a little powdered sugar over the top before serving adds an elegant snowy look

These black forest thumbprint cookies are a festive and easy dessert perfect for sharing. Chill the dough and use a cookie scoop for consistent results.

Common Recipe Questions

→ Comment obtenir une ganache onctueuse ?

Chauffez la crème jusqu’à ébullition puis versez-la sur le chocolat pour le faire fondre doucement et mélangez jusqu’à obtention d’une texture lisse.

→ Pourquoi emprisonner une cerise au centre ?

La cerise apporte un contraste acidulé qui équilibre la richesse du chocolat, offrant un accord gustatif harmonieux.

→ Puis-je préparer la pâte à l’avance ?

Oui, il est conseillé de la réfrigérer 10 minutes à une heure pour faciliter la manipulation et préserver la forme avant cuisson.

→ Quel type de chocolat utiliser ?

Un chocolat semi-sucré apporte douceur et équilibre, permettant à la cerise de ressortir pleinement.

→ Comment conserver les macarons une fois garnis ?

Conservez-les dans une boîte hermétique au réfrigérateur pour garder la ganache ferme et les biscuits moelleux jusqu'à 3 jours.