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Lacroix at the Rittenhouse
210 W Rittenhouse Square
Philadelphia, PA
(215) 546-9000

Chocolate Macaroons with Sour Cherry Compote
Chef Matt Maslowski of Lacroix at the Rittenhouse at the Rittenhouse Hotel– Philadelphia, PA
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 chocolate macaroons.

Yield: 12-15 Servings

Ingredients: Chocolate Macaroons with Sour Cherry Compote on StarChefs
    Cherry compote:
  • 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.

For macaroons:
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.

Wine Pairing:
A Banyuls such as the Domaine de la Rectorie Banyuls “Cuvée Parce Frères” 2001

Published: July 2004

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