| Chocolate Macaroons
with Sour Cherry Compote
Chef Matt Maslowski of Lacroix
at the Rittenhouse at the Rittenhouse Hotel– Philadelphia,
Adapted by StarChefs
Chocolate and cherries are a classic combination, and summer
is the time to take advantage of these juicy, red orbs. This
sour cherry compote can be served with just about anything chocolate.
In this case, Pastry Chef Maslowski pairs it up with his airy
- 4 cups sour cherries, pitted
- 2/3 cup sugar
- Kirsch to taste
- ½ cup red wine
- Corn starch or pectin to thicken
- 7 egg whites
- 4 ounces cocoa powder
- 3 ounces granulated sugar
- 1 pound powdered sugar
For cherry compote:
Bring wine, sugar and kirsch to a boil. Add cherries. Cook
down to almost half, enough for the wine to be cooked out.
Thicken with cornstarch or pectin. Chill and use as needed.
Preheat oven to 300°F. Whip egg whites to a stiff peak.
Gradually add granulated sugar and whip to form a meringue.
Fold in cocoa and powdered sugar until fully incorporated
and fluffy. Place mixture in a pastry bag fitted with a small
plain tip. Line a baking sheet with parchment paper. Pipe
batter onto sheet in 2-inch disks. Bake for 15-20 minutes.
Place 2 macaroons on a plate and spoon sour cherry compote
to the side. Garnish with fresh mint leaves.
A Banyuls such as the Domaine de la Rectorie Banyuls
“Cuvée Parce Frères” 2001