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Fillings for macaroons

The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities:

Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.

280K 2 62 3.7

Last modified on: May 30^th 2020

Keywords for this recipe:

For 150 g, you will need:

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

Change these quantities to make: 50 g 75 g 150 g 300 g 450 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 36 min.	10 min.	15 min.	2 hours 1 min.

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Step by step recipe

Stage 1 - 5 min.

Apricot macaroons:

You will need:

30 half macaroons, coloured orange
50 g jam sugar
100 g apricot purée
2 dried apricots (optional)

Stage 2 - 5 min.

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.

Stage 3 - 5 min.

If you'd like the filling to have a bit more texture, add dried apricots, chopped very small.

Stage 4 - 10 min.

Fill macaroons, before the mixture became too stiff.

Stage 5 - 5 min.

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

Stage 6 - 5 min.

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).

Stage 7 - 5 min.

Bring 20 cl cream to the boil.

Stage 8 - 5 min.

Add 150 g chocolate, cut in small pieces.

Stage 9 - 3 min.

Off the heat, stir to melt chocolate thoroughly.

Stage 10 - 3 min.

Add 15 g butter, and continue stirring to melt it.

Stage 11 - 10 min.

Leave to cool.

Stage 12 - 10 min.

Fill macaroons while this chocolate cream is still soft.

Stage 13 - 5 min.

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

Stage 14 - 30 min.

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).

Stage 15 - 5 min.

Fill macaroons with this cream when it is completely cold.

Stage 16 - 5 min.

Blackcurrant macaroons:

You will need:

30 half macaroons, coloured purple (red + blue)
50 g jam sugar
100 g blackcurrant purée

Stage 17 - 5 min.

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.

Stage 18

Fill macaroons before the blackcurrant purée becomes too stiff.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
699 Kcal or 2,927 Kj	0 gr	175 gr	0 gr
35 %	0 %	17 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
466 Kcal or 1,951 Kj	0 gr	117 gr	0 gr
23 %	0 %	11 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 150 g : 0.61 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Warm apple feuillantines, Frozen Nougat, European glass, Apricot fool, ... All
	Jam sugar: You can check-out other recipes which use it, like for example: Clementine sorbet, Quince paste, Macarons (the original French macaroons) , ... All

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Your 2 comments or questions on this recipe

It could be a bit difficult to use water melon because it's very watery.
Anyway you can try with blended water melon flesh (without seed), with sugar and some gelatin to get something enough thick.
Posted by jh november 14^th 2011 at 08:46 (n° 2)
I like 2 use the last version with other recipes also if u can try to get hold of a recipe for water melon fillings
Posted by nick november 13^th 2011 at 08:23 (n° 1)

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