Macaron Fillings

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Macaron Fillings

Author: Sarah Truesdell

Ingredients

Lemon Curd

• 4 large egg yolks (65 g)
• 3/4 cup (150 grams) granulated sugar
• 1/4 cup lemon juice
• 1 tsp corn starch
• Pinch of kosher or sea salt
• 1 tbsp finely grated lemon zest
• ½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats

Ganache

• 150 gram good white chocolate
• 3 tbsp passionfruit puree or raspberry puree

Caramel Sauce

• 100 grams sugar
• 1/4 cup heavy cream
• 2.5 tbsp unsalted butter
• 1/2 tsp kosher salt

Swiss meringue buttercream

• 1/2 cup egg whites (pasteurized carton egg whites are fine, as long as they are real egg whites)
• 1 cup (200 grams) granulated sugar
• 1 1/2 cups unsalted butter
• 2 tsp vanilla extract
• pinch of salt

Instructions

make the lemon curd

1. This curd can be cooked, carefully, in a heavy bottom sauce pan, on using a double boiler (DIY your double boiler with a metal or glass bowl over a pot with 1-2 inches of simmering water). The double boiler method takes significantly longer, but virtual eliminates risk of over-cooking your curd.
2. Whisk together all the ingredients.
3. Either pour into your sauce pan or place bowl over your pot of simmering water. Whisk constantly over medium/low heat until thickened. Curd is cooked at about 175F.
4. Remove from heat and press through a fine mesh sieve into your storage container. Press a sheet of plastic directly on the surface of the curd. Allow to cool to room temperature and then refrigerate. It takes about 8 hours for the curd to fully set.

Make the ganache

1. Finely chop the chocolate. Combine in a small, microwave safe bowl, with the fruit puree. (if using raspberry, make sure the seeds are strained out).
2. Heat for 30 seconds. Stir smooth. If ganache is not smooth after stirring until cooled, microwave again for 10 seconds.
3. Cover with plastic and let cool to a pipeable consistency.

Make the caramel sauce

1. Place the sugar in a medium saucepan with a heavy bottom, over medium heat.
2. When the sugar begins to melt at the edges, swirl the pan gentle to encourage all of the sugar to melt.
3. As soon as the last bit of sugar melts, immediately lower the heat to medium-low, and add the heavy cream. Whisk continuously. Cream will bubble up and then settle.
4. Once the sugar has re-melted, add the salt and the butter, and stir the mixture for another 30 seconds.
5. As soon as you notice the butter has almost entirely melted in the caramel sauce, remove the pan from the heat. Continue to stir for another 20 seconds or so until the butter melts entirely.
6. Pour into a heat proof container and let it cool down completely.

Make the buttercream

1. In a large metal or glass bowl, or bowl of a stand mixer, combine egg whites with all of the sugar.
2. Fill a small sauce pan that can fit your bowl or mixer bowl snugly, with 1 inch of water. Place bowl with egg whites and sugar on top of pot. Make sure the bottom of the bowl is not in contact with the water. Over low or medium heat, bring water to a simmer and cook the sugar and egg whites until the sugar dissolves. Whisk continuously.
3. Once you can no longer feel the graininess of the sugar, place mixer bowl on stand mixer, fitted with whisk attachment (or pour mixture into the mixer bowl). If using a hand mixer, just take the bowl of the heat and begin whipping the egg whites. Start on low and gradually increase the speed to high. Whip on high for several minutes, until you achieve firm or medium firm peaks and the mixture has cooled a bit.
4. Cut butter into 1 tablespoon pieces. Reduce speed to medium. Add butter, 1 at a time, until fully mixed in. Start will cool butter. If the cold butter cools off the meringue to to point where bowl feels cool to the tough, warm the remaining butter until it is softened but not melted. Add, 1 tablespoon at a time.
5. The buttercream will go through stages. It may turn fluffy and look like frosting right away. It may soften up and turn a bit soupy. Increase speed to high and keep whipping, it should pull back together. It may look curdled...keep whipping.
6. If using a stand mixer, switch to the paddle attachment and beat in 1 tablespoon of vanilla. Mix on medium for two minutes.
7. Keep covered, at room temperature, until needed. May be stored at room temperature for 3 days, or in the refrigerator for two weeks. Can be frozen for several months. Thaw and bring to room temperature and then rebeat until smooth.

Did you make this recipe?

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