There are different types of fillings for macarons: ganaches, jams, jellies, cream ... There are dozens of possibilities. Today I share with you some recipes of different fillings that you can use to make your macarons. Those recipes are all from famous French bakers, so feel free to use it.
Beware the filling must not be too liquid, otherwise it will overflow the macaron, or even soften it too much.
Raspberry macarons :
220 g fresh raspberries
140 g raspberry purée
60 g sugar
7 g pectin NH
70 g almond powder
In a saucepan, heat the raspberry puree with the raspberries and three quarters of the sugar.
Bring to the boil while stirring.
Mix the pectin and the remaining sugar, then add to the boiling pan. Leave to cool and finally add the almond powder. Set aside in the refrigerator. This is a raspberry jelly:
Pistachio macarons:
295 g of liquid cream
2 gelatine leaves
100 g white chocolate
50 g pistachio paste
20 g almond powder
The day before, prepare a pistachio ganache. Soak the gelatine leaves in a bowl of cold water for 5 minutes.
In a saucepan, boil the cream, then add the gelatine well wrung. Pour over the white chocolate and pistachio paste. Mix everything, then finally incorporate the almond powder. Store in the refrigerator overnight.
Chocolate macarons:
350 g of liquid cream
150 g of chocolate
The day before, prepare a chocolate ganache: in a saucepan, boil the cream. Pour the hot cream over the chocolate in several times. Mix everything together and keep in the fridge overnight.
Vanilla macaroon:
315 g of liquid cream
1 vanilla pod
1 sheet of gelatine
150 g white chocolate
30 g almond powder
The day before, prepare a vanilla ganache: Soak the gelatine leaf in a bowl of cold water for 5 minutes.
In a saucepan, boil the cream and then add the gelatine well wrung. Infuse the split and scraped vanilla bean into the hot mixture for about 20 minutes.
Remove the vanilla pod, then pour the hot cream several times over the white chocolate. Mix everything together, then finally add the almond powder. Store in the refrigerator overnight.
Caramel macarons:
140 g of liquid cream
1 vanilla pod
130 g sugar
6 g salt flower
140 g milk chocolate
75 g butter
The day before, prepare a caramel ganache. In a saucepan, boil the cream with the vanilla pod split and scraped. Leave to infuse for 20 minutes.
In a second saucepan, cook the caramel sugar at a temperature of 170°C / 338°F. Decorate gradually by pouring in the hot cream. Add the fleur de sel.
When the mixture reaches 90°C / 194°F, pour in several times over the milk chocolate. Mix well and, at 45°C / 113°F, add the butter. Store in the refrigerator overnight.
Lemon macarons:
Lemon cream:
85 g butter
125 g sugar
160 g eggs
70 g lemon juice
60 g lime juice
1 leaf and a half of gelatin
The zest of a large lime.
In a saucepan, melt the butter over low heat, then add the caster sugar, then the lemon juice and the eggs previously beaten together.
Cook the cream over low heat until it starts to simmer. Remove from the heat, add the gelatine previously softened in cold water, mix with a hand blender and add the lime zest. Discard, film on contact and store in the refrigerator.
Lemon butter cream:
40 g of water
78 g egg whites
130 g sugar
240 g butter
480 g lemon cream
In a saucepan make a syrup at 121°C / 250°F with water and caster sugar. At 115°C / 240°F, start to add the egg whites in the food processor bowl with the whisk. When the syrup is at 121°C / 250°F, pour it in a trickle along the sides of the bowl so that it doesn't splash on the whisk branches.
Once the syrup has been completely poured, wait until the mixer bowl is lukewarm and the egg whites are well set, then add the cold butter in small pieces and gradually at medium speed.
Once the butter cream is ready, add the lemon cream using a maryse.
Don't hesitate to tag me on Instagram with your creation at @theparisbest_baking. I would be glad to repost and share your macarons.
See you soon on The Paris-Best
Lea from The Paris-Best.
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