http://www.chocoparis.com/tag/macaron-recipes/
https://www.cathscookerycreations.com/recipe-archive/macarons/
Preparations
Ganache (truffles)
-Light, whipped
-Light, non-whipped
Gelées/Gels
-Fruit pastes
-Gels of all sorts
Creams
-Egg-based
-With or without modified starch
Aromatized butter cream
Soft marzipan
Butter creams with marzipan
http://www.sogoodmagazine.com/pastry-blog/pastry-chef-articles/keys-for-making-macarons/
Different Categories of Fillings Include (from strongest/least moist to softest/most moist):
♥ Ganache (strongest/least moist)
♥ Cream Cheese
♥ Buttercream
♥ Curd
♥ Jelly (softest/most moist)
♥ GANACHE ♥
Made from pouring heated cream over chopped chocolate and blending. Butter is added to give it a shiny and smooth texture.
PROS:
– Strongest amongst the four fillings
– Withstands heat better than all the other fillings. Perfect for travelling
– No eggs are used so it can last longer than the other fillings.
– Super easy to make
– Compliments a wide variety of flavours
– Freezes well
CONS:
– Some find that chocolate combined with other sweet flavourings make the macaron “too sweet”
– It’s relatively drier so harder/crispier shells take longer to mature with this filling
– Using quality chocolates can make it more expensive than other fillings
♥ CREAM CHEESE ♥
Cream cheese frosting is made by mixing cream cheese and powdered sugar together along with flavouring and a little bit of milk.
PROS:
– Dry and firm filling
– Very easy to make
– Tangy cheesy taste helps cut down the sweetness of macarons
CONS:
– Natural cheesy flavour doesn’t complement many different types of flavourings
– Some people do not like this cheesy taste
– May not be suitable for those who are lactose intolerant
♥ CURD ♥
PROS:
– Very yummy buttery, eggy taste
– Tangy fruit curds helps cut down the sweetness of macarons
CONS:
– Too soft to use by itself. It is usually added as a dallop in the center with a stronger filling piped on the outside to support it.
– Can be moist so it may start eating away at the shell sooner than the other fillings.
♥ JELLY ♥
PROS:
– Very refreshing texture and can act to “cut down” the sweetness.
CONS:
– Too soft to use by itself. It is usually added as a dallop in the center with a stronger filling piped on the outside to support it.
– Can be very moist so it may start eating away at the shell sooner than the other fillings.
https://www.indulgewithmimi.com/macaron-filling-ideas/
Dark chocolate-orange ganache
Place 125 grams (4.5 ounces) dark chocolate, finely chopped in a heat-proof bowl. Bring 100 ml (3.5 fluid ounces) heavy cream to a boil over medium heat. Remove from heat and pour over chocolate, stirring until melted. Stir in 25 grams (1 ounce) butter and a few drops of pure orange extract. Cool until thickened.
Mocha filling
To make the mocha filling, bring 50 grams (2 ounces) of heavy cream to a boil, then pour over 125 grams (4.5 ounces) of finely chopped dark chocolate in a heat proof bowl. Add three tablespoons of strong coffee (or a few drops of coffee extract) and stir until melted, then set aside to thicken.
White-chocolate mint filling
Place 125 grams (4.5 ounces) white chocolate, finely chopped, in a heat-proof bowl. Heat 75 ml (2.5 fluid ounces) of heavy cream over medium heat until boiling. Remove from heat and pour over chocolate, stirring until melted. Add a few drops of peppermint extract. Allow to cool. Add icing sugar one tablespoon at a time while beating with an electric mixer until desired consistency is obtained.
Raspberry buttercream filling
Using a mixer, cream 115 grams (4 ounces) of butter until soft. Gradually incorporate 250 grams (9 ounces) icing sugar in three or four additions, adding a tablespoon of milk in between additions. Add 3/4 cup fresh raspberries and beat well.
http://www.chocoparis.com/2010/12/more-macaron-adventures-and-an-idea-for-packaging/
Chocolate Macaron Recipe
Preparation time: 15 minutes (for the shells)
Baking time: 12-14 minutes per tray
Yield: approx. 30 assembled macarons
Ingredients
90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
125 grams (4 ½ ounces) of ground almonds or almond flour
125 grams (4 ½ ounces) of icing sugar
25 grams (1 ounce) unsweetened cocoa powder (optional)
125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
125 grams (4.5 ounces) bittersweet chocolate
100 ml (3.4 fluid ounces) heavy cream
25 grams (1 ounce) unsalted butter
http://www.chocoparis.com/chocolate-macarons/
Ingredients for lemon curd
¼ cup corn starch
¼ cup sugar
3 ½ tablespoons water
1 egg yolk, beaten
2 tablespoons of lemon juice
grated rind of half a lemon
Directions
- Mix the corn starch and sugar together in a saucepan.
- Add water, stir and place over low heat. Stir constantly until the mixture becomes translucent and the starch is cooked.
- Remove from heat, cool slightly and stir in egg yolk.
- Add lemon juice and rind and stir until smooth.
- Note: I doubled this recipe, except for the cornstarch, in order to obtain a generous amount of curd sufficient for two dozen macarons.
For best results, these macarons should be eaten within 24 hours. Because of the moisture in the curd, they tend to soften if left too long in the refrigerator.
http://www.chocoparis.com/2010/07/lemon-macarons/
Dark chocolate kirsch and maraschino cherry ganache
100 ml heavy cream
125 grams (4 ½ ounces) semi-sweet chocolate, finely chopped
25 grams (1 ounce) butter
50 grams (2 ounces) maraschino cherries, drained.
3 tablespoons kirsch
Yield: 30 macarons
http://www.chocoparis.com/2010/09/macarons-with-chocolate-kirsch-filling/
Praliné paste recipe
Ingredients
125 grams (4.5 ounces) sugar
62.5 grams (2 1/4 ounces) hazelnuts
62.5 grams (2 1/4 ounces) almonds
Directions
- Put all the ingredients in a saucepan, mix thoroughly and place over medium heat.
- Stir until sugar is completely melted and caramelised, taking care not to scorch the hazelnuts and almonds!
- Pour the caramelised mixture onto a sheet of parchment paper (or silicone mat) and spread it out flat using a rubber spatula. Allow to cool completely until hardened.
- Break into small pieces, place in a food processor and crush into a fine powder, then process until a smooth paste is formed (about 5 minutes).
- The praliné paste can now be combined with other ingredients to make the ganache.
Praliné ganache
Ingredients
150 grams (5 1/4 ounces) praliné paste (recipe above)
50 grams (2 ounces) fine chocolate, coarsely chopped
15 grams (1/2 ounce) butter
50 ml (1 3/4 fluid ounces) heavy cream
Directions
- Melt the chocolate pieces in a heat-proof bowl set over a pan of barely simmering water.
- Remove from heat. Add the butter and praliné paste and mix well, then add the cream, stirring thoroughly.
- Allow the ganache to set. If necessary, place in the refrigerator for a few minutes.
- This makes enough filling for two dozen macarons. When the ganache has a spreadable (not runny) consistency, it is ready to be used as a macaron filling.
http://www.chocoparis.com/2011/09/macarons-with-praline-filling/
Coffee Macarons
Adapted from Macarons, by Pierre Hermé (Grub Street, 2011)
Preparation time: one hour
Baking time: 15 minutes per tray
Yield: approximately 35 filled macarons
Ingredients
For the shells
150 grams ground almonds
150 grams icing sugar
90 grams egg whites, aged
15 grams coffee extract (or 2 tablespoons instant coffee)
250 grams caster sugar (superfine sugar)
63 grams mineral water
70 grams egg whites, aged
For the white chocolate & coffee filling
200 grams crème fraîche or heavy cream (35 per cent fat)
200 grams white chocolate
10 grams ground coffee
To make the ganache
Coarsely chop the white chocolate and place in a heat-proof bowl set over a pot of barely simmering water. Stir until completely melted.
Bring the cream to a boil, add the ground coffee and remove from heat. Cover and let stand for a few minutes. Strain the cream through a fine-mesh sieve or cheesecloth to remove the coffee grounds.
Add the coffee-infused cream to the melted chocolate in thirds, stirring completely after each addition. Pour the ganache into a shallow tray and cover it with plastic film, then leave it in the refrigerator until it thickens.
If the ganache is still runny after an hour, it can be quickly thickened by whipping briefly with an electric beater. This produces a lighter, fluffier ganache that holds its shape very well. However, you must take care to beat just enough for the ganache to thicken, otherwise it will become dry and cracked. One to two minutes is usually enough.
http://www.chocoparis.com/2012/04/pierre-herme-macaron-recipe/
Lemon and orange curd ganache
These macs have a creamy white chocolate filling which is flavored with curd. The curd contributes in getting a really silky and smooth texture. Then in the middle, you get a little surprise: a bit of tangy and sweet marmalade. These may take a bit more time to make because of all the elements involved, but they are so worth it!
Assemble the macarons: Pipe filling on one macaron shell. Pipe a dot of marmalade in the middle, place another macaron shell on top. Refrigerate in a covered container. Remove from refrigerator and let come to room temperature before serving. Macarons will last about 1 week refrigerated.
Blood Orange Filling
• 8 ounces white chocolate
• 2 ounces heavy cream
• 4 ounces Blood Orange curd
1. Melt chocolate over a double boiler.
2. In a small saucepan, bring heavy cream to a boil. Turn off and set aside.
3. Add cream in two additions into the melted chocolate.
4. Whisk in warm curd, a little bit at a time.
5. Refrigerate until ready to use.
Meyer Lemon Filling
• 8 ounces white chocolate
• 2 ounces heavy cream
• 4 ounces Meyer Lemon curd
1. Melt chocolate over a double boiler.
2. In a small saucepan, bring heavy cream to a boil. Turn off and set aside.
3. Add cream in two additions into the melted chocolate.
4. Whisk in warm curd, a little bit at a time.
5. Refrigerate until ready to use.
Meyer Lemon Curd
Ingredients:
• 6 jumbo egg yolks
• Zest of 3 Meyer lemons
• ½ cup Meyer lemon juice
• 1 cup sugar
• Pinch of salt
• 10 tablespoons butter
Procedure:
1. In a medium saucepan, combine egg yolks, Meyer lemon juice, zest, and sugar whisk until combined.
2. Cook over medium heat, stirring constantly with a spatula until the mixture reaches 160°F and coats the back of a spoon. This should take 10-15 minutes. Do not let the mixture boil.
3. Remove the saucepan from the heat, add the salt, and the butter one piece at a time, stirring until smooth. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap and chill until set.
Blood Orange Curd
Ingredients:
• 8 jumbo eggs yolks
• ¼ cup + 2 tablespoons blood orange juice
• ¼ cup navel orange juice
• ½ cup lemon juice
• finely grated zest of 2 oranges
• 1 cup sugar
• pinch of salt
• 10 tablespoons butter, cut into pieces
• 4 drops blood orange essence or concentrate
Procedure:
1. In a medium saucepan, combine egg yolks, orange juices, zest, and sugar whisk until combined.
2. Cook over medium heat, stirring constantly with a spatula until the mixture reaches 160°F and coats the back of a spoon. This should take 10-15 minutes. Do not let the mixture boil.
3. Remove the saucepan from the heat, add the salt, and the butter one piece at a time, stirring until smooth. Add in the blood orange essence or concentrate. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap and chill until set.
Note: Oranges don’t have enough flavor or acidity to make a flavorful curd, so I add a few drops of blood orange essence or concentrate. Either can be purchased at pastry supply stores. I use lemon juice for acidity, navel orange juice for flavor, and blood orange juice for color.
https://onevanillabean.com/2012/03/17/blood-orange-and-meyer-lemon-macarons/