Fillings for macaroons

Step by step recipe:

  1. 5 min.Fillings for macaroons : Photo of step #1

    Apricot macaroons:

    You will need:
    • 30 half macaroons, coloured orange
    • 50 g jam sugar
    • 100 g apricot purée
    • 2 dried apricots (optional)
  2. 5 min.Fillings for macaroons : Photo of step #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. 5 min.Fillings for macaroons : Photo of step #3
    If you'd like the filling to have a bit more texture, add dried apricots, chopped very small.
  4. 10 min.Fillings for macaroons : Photo of step #4
    Fill macaroons, before the mixture became too stiff.
  5. 5 min.Fillings for macaroons : Photo of step #5

    Chocolate macaroons:

    You will need:
  6. 5 min.Fillings for macaroons : Photo of step #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. 5 min.Fillings for macaroons : Photo of step #7
    Bring 20 cl cream to the boil.
  8. 5 min.Fillings for macaroons : Photo of step #8
    Add 150 g chocolate, cut in small pieces.
  9. 3 min.Fillings for macaroons : Photo of step #9
    Off the heat, stir to melt chocolate thoroughly.
  10. 3 min.Fillings for macaroons : Photo of step #10
    Add 15 g butter, and continue stirring to melt it.
  11. 10 min.Fillings for macaroons : Photo of step #11
    Leave to cool.
  12. 10 min.Fillings for macaroons : Photo of step #12
    Fill macaroons while this chocolate cream is still soft.
  13. 5 min.Fillings for macaroons : Photo of step #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. 30 min.Fillings for macaroons : Photo of step #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. 5 min.Fillings for macaroons : Photo of step #15
    Fill macaroons with this cream when it is completely cold.
  16. 5 min.Fillings for macaroons : Photo of step #16

    Blackcurrant macaroons:

    You will need:
  17. 5 min.Fillings for macaroons : Photo of step #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.

Source:

Home made

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