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.
Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
2 hours 1 min.
Easy
300 g
2 IngredientsLast modified on: May 30th 2020
For 300 g, you will need:
100 g jam sugar
200 g 
Times for this recipe
Preparation: 1 hour 40 min.
Resting: 10 min.
Cooking: 15 min.
All in all: 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.
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).
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 1,410 RDI=130 % | 0 | 5,640 RDI=280 % | 23,610 RDI: 280 % |
| Per 100 g | 0 | 470 RDI=40 % | 0 | 1,880 RDI=90 % | 7,870 RDI: 90 % |
How much will it cost?
- For 300 g : 1.25 €
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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: Frozen nougat, Blackberry and almond fondant tart, Warm apple feuillantines, Fruit crémeux, Peach Melba, ... See them all 11
Jam sugar
Like these other recipes: Quince paste, Macarons (the original French macaroons) , Clementine sorbet, ... See them all 3
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The 2 comments already posted on this recipe
Anyway you can try with blended water melon flesh (without seed), with sugar and some gelatin to get something enough thick.