Fruit Fillings for Macarons
How to fill macarons with fresh fruit?
Blueberries, redcurrants, blackcurrants raspberries or finely diced
fresh fruit can be jellied in a coulis or attached to the macaron shells
at the last minute with a dab of ganache, creme mousseline or chantilly
Can you make fruit ganaches?
Yes, all or part of the cream is replaced with fruit coulis or pulp.
Traditional ganaches can be flavoured by incorporating small pieces of
fresh, freeze-dried, crystallised or candied fruit. The addition of a
liqueur, essential oil (edible) or fruit flavouring will also flavour a
What is a marmalade?
Marmalade is originally a very thick mixture made using macerated
citrus fruits cooked with sugar. The natural pectin contained in the
fruits gives it its jelly-like consistency.
The marmalades used to fill macarons can be made using fresh or
frozen fruit. Whole, chopped or pureed fruit is cooked for less time and
with less sugar than a jam in order to preserve its texture and acidity.
In most cases, depending on the fruit, some sort of gelling agent needs
to be added to compensate for the shorter cooking time and lower sugar
More Great Recipes @ www.macarons.org.uk