Tangy, fruity macarons are a joy to eat and this is one of my favourite macaron flavour pairings.
I haven’t made macarons in a while, so I felt the need to make a batch using pistachios rather than the usual almonds in the shells! And why not?
Whenever I fill macarons, I like to use what I have lying around: sometimes using up buttercream I had previously frozen; at other times I will defrost fruit before passing it through a sieve; jam; lemon curd; salted caramel……..basically whatever there is!
But my top trick is the use of melted chocolate beaten into any of the above: this acts as a stabiliser so that any liquid components of the filling such as fruit purees or alcohol won’t make everything curdle. It also ensures the filling sets enough and does not ooze out.
A fruit filling!
The filling for this batch is simply the ingredients below, beaten together until smooth before being piped onto the shells. Add the puree a little at a time. If it does start to split or curdle, simply beat in a little more cooled white chocolate:
- 50g very soft unsalted butter
- 50g icing sugar
- 50g melted and cooled white chocolate
- 5 tablespoons strawberry puree (I used strawberries I had previously frozen and passed them through a sieve)
I simply drizzled over some melted white chocolate and sprinkled over some dried strawberry pieces: one of my favourite ways to finish off macarons.
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
- 75g 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.