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Saturday, December 14, 2013

Macaron Fillings


Thank you to all the terrific people that made it out to the macaron class today. We enjoyed meeting all of you and hope to see you at another class soon! :)

There's so many possible fillings for macarons, it's hard to decide. (The one thing that should never be found in a macaron is buttercream icing. Yuck!!) Here are a few possible filling options. These can be easily adapted to different flavors. For the chocolate ganache, always use a high quality chocolate like Ghiradelli or Callebaut. The less expensive brands have fillters in them that will now allow them to melt smoothly.

Dark Chocolate (Truffle) Ganache

Ingredients:
  • 300 grams (by weight) heavy cream
  • 300 grams (by weight) bittersweet chocolate chips (70% cocoa) *
  • 1/2 tsp truffle oil (found at Publix, Whole Foods or World Market) (optional)
Directions:
  1. Heat cream just until it begins to simmer (you can do this in the microwave or on the stop top.)
  2. Add the truffle oil to the cream, if using.
  3. Pour a few tablespoons of the cream onto the chocolate and stir well. Only some of the chocolate will melt.
  4. Repeat with adding cream and stirring until it is smooth. (It will look like it's not going to melt, but keep at it. If you've stirred and stirred and stirred and there are still some lumps, you can microwave for about 20 seconds.)
  5. Let cool to room temperature before using. If you make this ahead of time and put it in the fridge, let it come to room temp before using as it will be very thick when cold.

    * The cream to chocolate ratio is based on bittersweet chocolate. If you use semi-sweet or another type, the amount of cream will need to be altered.

White Chocolate Ganache

Ingredients:
  • 125 mls heavy cream
  • 250 grams (by weight) white chocolate
  • 1 tbsp fresh squeezed key lime or lemon (optional)
  • zest from the fruit (optional)
Directions:
  1. Heat cream just until it begins to simmer (you can do this in the microwave or on the stop top.)
  2. Add the juice and zest to the cream, if using.
  3. Pour a few tablespoons of the cream onto the chocolate and stir well. Only some of the chocolate will melt.
  4. Repeat with adding cream and stirring until it is smooth. (It will look like it's not going to melt, but keep at it. If you've stirred and stirred and stirred and there are still some lumps, you can microwave for about 20 seconds.)
  5. Let cool to room temperature before using. If you make this ahead of time and put it in the fridge, let it come to room temp before using as it will be very thick when cold.
Salted Caramel

Ingredients (all ingredients in this recipe are by weight):
  • 300 grams granulated sugar
  • 30 mg water
  • 170 mg heavy cream at room temperature
  • 180 mg unsalted butter at room temperature
  • 1/2 tsp kosher salt
Directions:
  1. Put the sugar into a sauce pan on the stove.
  2. Carefully add the water, without splashing water or sugar on the side of the pan. Do not stir or try to spread flat.
  3. Turn stove onto medium heat. Slowly the sugar will melt, turning a clear color. Eventually it will begin to boil.
  4. Remove the pan from the heat when the sugar reaches 226F. It will have a caramel color similar to Coca Cola.
  5. Stir in the cream until well mixed.
  6. Stir in the butter until well mixed.
  7. Pour the mixture into a casserole dish and sprinkle evenly with the salt.
  8. Press plastic wrap on top of the caramel (as you would for pudding) and let cool to room temperature before using. If you make this ahead of time and put it in the fridge, let it come to room temp before using as it will be very thick when cold.

3 comments:

  1. It was great attending your class. You mentioned that you were going to post the template for making the macarons uniform. I can't find it on your blog??

    ReplyDelete
    Replies
    1. Sorry Cathy! I knew I was forgetting something. :) It's been added to the original post about macarons. You'll find it under the "Special Tools" section:

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  2. I'm hoping to see the video on macronage. I'm going to give your recipe a go! It seems most people don't care enough to include this step & later complain they don't know why their macaron don't turn out nicely.

    ReplyDelete