When it comes to macarons, I have a penchant for fruity ones: the sharpness of a punchy filling with the sweetness of the shell hits the spot for me every time.
Ever since I finally got to grips with macarons a few years ago (after literally dozens of failed attempts), I like to make a batch every few weeks or so. This particular batch is one I prepared for a macaron lesson I was giving at home for some avid bakers.
The shells are made with almost a 50-50 mixture of pistachios and almonds, rather than use 100% almonds, and just a little powdered green food colour. You can increase the pistachio content if you prefer.
One of the simplest fillings!
The filling is simply equal quantities of lemon curd and melted white chocolate: the chocolate sets the curd just enough so that it doesn’t ooze out and you get a lovely sharp flavour.
I had some dried raspberry oieces left from an earlier bake, so I dabbed a little white chocolate on the macaron shells and sprinked over the dried raspberry.
Use powdered colours rather than gel or liquid colours so that you do not get excess moisture in the shells. Powder is also stronger so you need less of it but can still get more vibrant colours if you wish
My recipe for macarons, which has details for every step of the process, including top tips and troubleshooting pointers, can be found here.
For this shells for this batch, I used:
- 60g egg white
- 60g caster sugar
- 75g icing sugar
- 35g ground almonds
- 40g ground pistachios
- 1/4 teaspoon of powdered green food colouring
Other macaron flavours
Some of my favourite macaron flavours include the following:
- Tiramisu macarons
- blueberry & raspberry macarons
- smoked salted caramel & bitter chocolate macarons
- Pimms macarons
But for a great savoury macaron:
Don’t get at all put off by a savoury macaron. These smoked salmon and horseradish macarons are to die for, and always vanish quickly! They are not too sweet: the trick with them is to have an intensely savoury filling to balance the shells.