Fillings for macaroons

For 150 g, you will need:

• 1 50 g jam sugar
• 2 100 g Fruit coulis (fruit purée)
• Total weight: 150 grams

Times:

Step by step recipe

• 1:

  Apricot macaroons:

  You will need:
  • 30 half macaroons, coloured orange
  • 50 g jam sugar
  • 100 g apricot purée
  • 2 dried apricots (optional)
• 2: Mix 50 g jam sugar with with 100 g of apricot purée, put in a pan over high heat, and bring to the boil.
  Boil while stirring continuously for 3 minutes, then leave to cool and thicken.
• 3: If you'd like the filling to have a bit more texture, add dried apricots, chopped very small.
• 4: Fill macaroons, before the mixture became too stiff.
• 5:

  Chocolate macaroons:

  You will need:
  • 30 half macaroons, coloured red (see below)
  • 1 teaspoon cocoa powder
  • 20 cl cream
  • 150 g chocolate cut in small pieces
  • 15 g butter
• 6: Make the macaroons as usual, but include 1 teaspoon cocoa powder in the almond-sugar mix, and add a drop of red colouring to egg whites before beating them (brown colour of cocoa will then be deeper).
• 7: Bring 20 cl cream to the boil.
• 8: Add 150 g chocolate, cut in small pieces.
• 9: Off the heat, stir to melt chocolate thoroughly.
• 10: Add 15 g butter, and continue stirring to melt it.
• 11: Leave to cool.
• 12: Fill macaroons while this chocolate cream is still soft.
• 13:

  Mint macaroons:

  What you need:
  • 30 half macaroons, coloured green
  • crème pâtissière (confectioner's custard) made with 2 egg yolks
  • a handful of fresh mint leaves
  • 4 drops of green colouring
• 14: Make a classic confectioner's custard, but add mint leaves (cut small with scissors) to the milk before heating it, and add the 4 drops of green colouring to cream, just before cooking.
  You will then have a mint crème pâtissière (confectioner's custard).
• 15: Fill macaroons with this cream when it is completely cold.
• 16:

  Blackcurrant macaroons:

  You will need:
  • 30 half macaroons, coloured purple (red + blue)
  • 50 g jam sugar
  • 100 g blackcurrant purée
• 17: Mix 50 g jam sugar with 100 g of blackcurrant purée, put in a pan on high heat, and bring to the boil.
  Boil while stirring continuously for 3 minutes, then leave to cool and thicken.
• 18: Fill macaroons before the blackcurrant purée becomes too stiff.