Pt 3 Macarons - Fillings
Just imagine all of the fillings the delicate macaron cookie could compliment. Really, you do all of the imagining. I already made a list in Pt 1 of the Macaron Series. I went for Lime Curd, based loosely on the Barefoot Contessa's recipe, Berry Jam based on the fact that fresh fruit is cheap in the summer, and Almond Honey Paste based on the fact that I had extra almonds.
2 limes, room temperature
1/2 cup sugar
4 tblsp butter, or half of one stick, room temperature
5 egg yolks, room temperature
1/4 cup honey
pinch of salt
2 tsp corn starch mixed with 2 tsp cool water
Zest and juice the limes, keeping 1/4 cup juice separate. Add the zest and granulated sugar to a food processor, blend for 1 minute. Add butter and pulse until butter and sugar are creamed. Add yolks, one at a time, pulsing until evenly combined. Add lime juice, salt, honey, and corn starch mix to the food processor and pulse again until combined to complete the lime curd base.
Bring lime curd base to a 2 quart sauce pan. Heat over medium low heat. Stir constantly until beginning to bubble and curd thickens. Remove from heat, place in fridge to cool for 4-5 hours.
1/2 pint blueberries
1 tablespoon honey
1/2 teaspoon blackberry brandy (or other dessert liquor)
1 teaspoon lime juice
6 oz mixed berry jam
Place the first 4 ingredients in a small saucepan. Heat until boiling and bubbling readily stirring. Lower the heat to medium, continue to stir until mixture thickens and coats a spoon, about 15 minutes. Add the jam and boil 2-3 minutes. Remove from heat, place in fridge to cool for 4-5 hours.
Almond Honey Paste
1/2 cup leftover homemade almond flour
(see Pt 2)
1/8 tsp salt
1-2 tsp canola oil
1 tblsp confectioner's sugar
1 tblsp honey
Place almond flour, salt, and 1 tsp oil in a small food processor or coffee grinder. I used my coffee grinder. Grind for 1 minute until paste starts to form. Stop and stir, if the paste looks too dry add more oil. Grind 1-2 more minutes until smooth. Using a spoon or spatula scrape the paste into a bowl. Add the sugar and honey. Mix with a spoon until smooth. Its all about being smooth. You may need to adjust the sugar, honey, oil ratios at the end to get a desired consistency. I made mine thick and on the saltier/savory side.
All of these fillings may be made a 1-3 days in advance and kept cool in the fridge. Spoon a small amount of filling into the center of a macaron cookie, so that just a small amount squishes out when sandwiched. Keep the lime curd macarons chilled. I packed mine in foil and have stored them in the freezer until their moment of truth.
Originally Posted 6/28/09