Blackcurrant marshmallow macarons (& “wagarons”!)

I am such a fan of Wagon Wheels but they have become noticeably smaller over the years so I felt I might as well jump on their band wagon(!) and go even smaller, using macarons: after all, miniature things are among the most exciting thing for me to both bake and eat. Granted, turning macarons into “wagarons” is more than a mere flirtation with posh, but you will hear no cries of shame from these quarters!

I initially decided just to make some blackcurrant macarons and fill them with a tangy, light-as-air blackcurrant marshmallow but then decided to coat some of them in dark chocolate for my take on Wagon Wheels. I used chocolate that had been subtly flavoured with chilli which worked so well with the other components, giving a real flavour explosion in the mouth without the whole affair being too wacky for its own good! And chilli does works so well with blackcurrants. The macarons inside retain their crispness beautifully, even several days later (if they last that long!).

Fruity macaron shells:

As I like macaron shells to taste of what they are meant to represent, I used some blackcurrant powder in the macaron shell mixture. The recipe for macarons is here.

The right marshmallow:

The marshmallow here has to be very fruity rather than sickly sweet and must dissolve effortlessly on the tongue: I tweaked a combination of marshmallow recipes to get the right texture and flavour that I wanted, reducing the sugar a little and increasing the fruit content from many of the recipes I have used before.

This recipe below for marshmallows will fill a full batch of macarons with a lot left over to be made into marshmallows for sweets.

For different fruit flavoured marshmallows simply replace the blackcurrant purée with whichever fruit purée you want to use.

Using marshmallow to fill macarons:

Simply dollop some the marshmallow mixture onto a shell and sandwich it with another shell. As the filling is very light, you can afford to use more filling than you might normally use for macarons.

You can pipe the marshmallow: spoon the mixture into a piping bag fitted with a nozzle of choice. Chill for about 15 minutes (so the mixture sets just enough for the piped marshmallow to hold its shape) and use it to sandwich pairs of macaron shells.

Wagarons: posh Wagon Wheels:

Simply dip the marshmallow-filled macarons  in tempered dark chocolate, perhaps with an extra drizzle of white chocolate over it for the utter decadence of it all!

Blackcurrant Macaron "Wagon Wheels"

Blackcurrant Macaron “Wagon Wheels”

To make marshmallow sweets:

Spoon the mixture into a rectangular container lined with clingfilm and chill until set before turning out, cutting into cubes and rolling in a mixture made of equal amounts of icing sugar and cornflour.

Cubes of marshmallows

Blackcurrant marshmallows:

  • 1 egg white
  • 80g caster sugar
  • 3 sheets leaf gelatine, soaked on water for about 5 minutes
  • 80ml water
  • 80g blackcurrant purée

(1) Whisk the egg white in an electric mixer until very stiff: even though it seems as if there is very little of it, the egg will increase in volume!

(2) Put the water and sugar in a pan and bring to the boil, shaking the pan occasionally to help dissolve the sugar. Bring the temperature up to 120C. Squeeze the water out of the gelatine and add this to to syrup, shaking the pan gently to dissolve the gelatine.

(3) With the whisk on full speed, slowly pour the hot sugar syrup over it. Whisk for about 5 minutes until the mixture is thick and moussey. With the whisk on, slowly pour over the blackcurrant purée and continue to whisk for a few more minutes until the mixture holds it shape. It is now ready.



  1. These are so lovely!


    1. Thanks Liz


Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: