Name: Fillings for macaroons
Prep time: 1 h 46 min
Cook time: 15 min
Total time: 2 h 1 min
Yield: 150 g
Cuisine: French
Ingredients: 50 g jam sugar; 100 g fruit coulis (fruit purée)

Step by step recipe

Step 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)

Step 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.

Step 3 - ⌛ 5 min.

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

Step 4 - ⌛ 10 min.

Fill macaroons, before the mixture became too stiff.

Step 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

Step 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).

Step 7 - ⌛ 5 min.

Bring 20 cl cream to the boil.

Step 8 - ⌛ 5 min.

Add 150 g chocolate, cut in small pieces.

Step 9 - ⌛ 3 min.

Off the heat, stir to melt chocolate thoroughly.

Step 10 - ⌛ 3 min.

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

Step 11 - ⌛ 10 min.

Leave to cool.

Step 12 - ⌛ 10 min.

Fill macaroons while this chocolate cream is still soft.

Step 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

Step 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).

Step 15 - ⌛ 5 min.

Fill macaroons with this cream when it is completely cold.

Step 16 - ⌛ 5 min.

Blackcurrant macaroons:

You will need:

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

Step 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.

Step 18

Fill macaroons before the blackcurrant purée becomes too stiff.

The 2 comments already posted on this recipe

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° 2
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 Auteur november 14^th 2011 at 08:46 n° 1

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	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	45 g RDI=17 %	0 g	179 kcal RDI=9 %	751 kJ RDI=9 %
Whole recipe	0 g	67 g RDI=25 %	0 g	269 kcal RDI=13 %	1,126 kJ RDI=13 %