Fillings for macaroons[final photo]
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.
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Times:

 Preparation : 30 min.


Step by step recipe:

Apricot macaroons:

You will need:
  • 30 half macaroons, coloured orange
  • 50 g jam sugar
  • 100 g apricot purée
  • 2 dried apricots (optional)
 [Photo of step #1]
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.

 [Photo of step #2]
If you'd like the filling to have a bit more texture, add dried apricots, chopped very small. [Photo of step #3]
Fill macaroons, before the mixture became too stiff. [Photo of step #4]

Chocolate macaroons:

You will need:		 [Photo of step #5]
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). [Photo of step #6]
Bring 20 cl cream to the boil. [Photo of step #7]
Add 150 g chocolate, cut in small pieces. [Photo of step #8]
Off the heat, stir to melt chocolate thoroughly. [Photo of step #9]
Add 15 g butter, and continue stirring to melt it. [Photo of step #10]
Leave to cool. [Photo of step #11]
Fill macaroons while this chocolate cream is still soft. [Photo of step #12]

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
[Photo of step #13]
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).

 [Photo of step #14]
Fill macaroons with this cream when it is completely cold. [Photo of step #15]

Blackcurrant macaroons:

You will need:		 [Photo of step #16]
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.

 [Photo of step #17]
Fill macaroons before the blackcurrant purée becomes too stiff.

Source:

Home made

Last modified on: February 24th 2010

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