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Fillings for macaroons


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.
185,336 23.7/5 for 50 ratings
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Last modified on: February 21th 2011

For 150 g, you will need:

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Time required
PreparationRestingCookingStart 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.
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)

Stage 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.

Stage 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.

Stage 4 - 10 min.
Fillings for macaroons : Photo of step #4
Fill macaroons, before the mixture became too stiff.

Stage 5 - 5 min.
Fillings for macaroons : Photo of step #5

Chocolate macaroons:

You will need:

Stage 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).

Stage 7 - 5 min.
Fillings for macaroons : Photo of step #7
Bring 20 cl cream to the boil.

Stage 8 - 5 min.
Fillings for macaroons : Photo of step #8
Add 150 g chocolate, cut in small pieces.

Stage 9 - 3 min.
Fillings for macaroons : Photo of step #9
Off the heat, stir to melt chocolate thoroughly.

Stage 10 - 3 min.
Fillings for macaroons : Photo of step #10
Add 15 g butter, and continue stirring to melt it.

Stage 11 - 10 min.
Fillings for macaroons : Photo of step #11
Leave to cool.

Stage 12 - 10 min.
Fillings for macaroons : Photo of step #12
Fill macaroons while this chocolate cream is still soft.

Stage 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

Stage 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).

Stage 15 - 5 min.
Fillings for macaroons : Photo of step #15
Fill macaroons with this cream when it is completely cold.

Stage 16 - 5 min.
Fillings for macaroons : Photo of step #16

Blackcurrant macaroons:

You will need:

Stage 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.

Stage 18
Fill macaroons before the blackcurrant purée becomes too stiff.

Nutritional information

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

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Source

Home made

More recipes?

This recipe uses (among others)
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: European glass, Apricot fool, Coupe Augustin, Peach Melba, Framboisier, ... All
Jam sugarJam 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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