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.