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.
284K 2 62 3.7
Grade this recipe:

Last modified on: May 30th 2020

Keywords for this recipe:
For 150 g, you will need:

Change these quantities to make: 50 g 75 g 150 g 300 g 450 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 36 min.10 min.15 min.2 hours 1 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Fillings for macaroons

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
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
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
Fill macaroons, before the mixture became too stiff.

Stage 5 - 5 min.
Fillings for macaroons

Chocolate macaroons:

You will need:

Stage 6 - 5 min.
Fillings for macaroons
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
Bring 20 cl cream to the boil.

Stage 8 - 5 min.
Fillings for macaroons
Add 150 g chocolate, cut in small pieces.

Stage 9 - 3 min.
Fillings for macaroons
Off the heat, stir to melt chocolate thoroughly.

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

Stage 11 - 10 min.
Fillings for macaroons
Leave to cool.

Stage 12 - 10 min.
Fillings for macaroons
Fill macaroons while this chocolate cream is still soft.

Stage 13 - 5 min.
Fillings for macaroons

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
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
Fill macaroons with this cream when it is completely cold.

Stage 16 - 5 min.
Fillings for macaroons

Blackcurrant macaroons:

You will need:

Stage 17 - 5 min.
Fillings for macaroons
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 valueProteins CarbohydratesFats
699 Kcal or 2,927 Kj0 gr175 gr0 gr
35 %0 %17 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
466 Kcal or 1,951 Kj0 gr117 gr0 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)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Coupe Augustin, Apricot fool, Fruit crémeux, Frozen Nougat, ... 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
Other recipes you may also like
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
319K4 2 hours 30 min. July 4th 2018
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
731K 313.7 36 min. January 27th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
582K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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 14th 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 13th 2011 at 08:23 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page