Interesting macaron fillings

Enjoy several recipes for different macaron fillings.

For the blackcurrant marmalade:

• 125 g currant puree | 4.40 oz
• 5 g apple pectin | 0.20 oz
• 50 g sugar | 1.75 oz

Mix the pectin with the sugar, and set aside. Heat the berry puree over a low heat until warm; add the sugar-pectin mixture, and bring it to a boil. Remove the mixture from the heat, and cool it; cover with the cling film "in contact" and put in the fridge for a couple of hours until it solidifies completely. If it has thickened strongly, you can mush the marmalade with a blender and use it as a filling.

This filling can also be cooked from other berries: raspberries, strawberries, cherries… It's really delicious!

They can be used as a filling or a base for a fruit filling, or as an edging for the middle.

For the bitter chocolate ganache:

Chocolate / cream 33% ratio is - 5: 3

• 500 g of chocolate for 300 g of the cream | 17.65 oz : 10.60 oz

For the milk chocolate ganache:

Chocolate / cream / butter

3 : 2: 10% butter (based on the amount of chocolate)

• 300 g chocolate (10.60 oz) - 200 g cream (7.05 oz) - 30 g butter (1.05 oz)

For the white chocolate ganache:

• 140 g chocolate | 4.95oz
• 100 g cream | 3.55 oz
• 25 g butter | 0.90 oz

I also really love the fillings, based on mascarpone or creamy cheeses.

The coconut filling:

• 100 g mascarpone | 3.55 oz
• 1 tbsp powdered sugar | 1.00 tbsp
• 2 tbsp coconut flakes | 2.00 tbsp
• cream 33% - optional (up to a thick cream consistency) | 0.00 to taste

The mint filling:

• 100 g mascarpone | 3.55 oz
• 1 tbsp powdered sugar |1.00 tbsp
• Mint extract - optional 

(If you have it liquid, then you need about 2 tablespoons, as the cream is already of the desired consistency. If you have a very strong extract, then add it less. If necessary, you can add the cream to the consistency of a thick cream)

The pistachio filling:

• 100 g cream cheese | 3.55 oz
• 2 tbsp powdered sugar | 2.00 tbsp
• 20 g pistachio paste | 0.70 oz

This is a delicious salty filling for all the pistachio lovers.

For the caramel:

• 215 g cream 33% | 7.60 oz
• vanilla extract | 0.00 to taste
• 75 g sugar | 2.65 oz
• 100 g glucose syrup | 3.55 oz
• 60 g butter  2.10 oz

Pour the glucose syrup into a saucepan, add the sugar. Place the mix on the heat, and caramelize until golden brown.

Heat the vanilla cream, but don’t boil it! Pour it into the sugar mixture. Cook everything together for another 2 to 3 minutes until thick (105C | 221F). Remove the mass from the heat, and cool it to 50C (122F). Add the butter.

That’s it!

Thanks for your attention! We hope you liked the recipes!