Fillings: Nutella, Passionfruit & White Chocolate, Pistachio, Strawberry

R E C I P E

In this recipe I made about 16-20 Macarons (32-40 cookies) in each flavor

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Passionfruit & White Chocolate Macaron Fillings

Passionfruit Curd:

60g Passionfruit Puree

37g Granulated sugar

33g Unsalted Butter

26g Egg yolk

0.4g Salt

White Chocolate Buttercream:

40g White Chocolate

45g Powdered Sugar

45g Unsalted Butter

1-2 drops Vanilla Extract (optional)

Milk/Water if consistency too thick

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Pistachio Macaron Filling

Pistachio Buttercream:

Unsalted butter 46g

Powdered Sugar 50g

Pistachio Flour 12g

Salt 0.2g

Almond Extract 1-2 drops

Milk/Water if consistency too thick

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Strawberry Macaron Filling

Strawberry Buttercream:

Unsalted butter 56g

Powdered Sugar 90g

Freeze dried Strawberry 30g

Milk/Water if consistency too thick

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Nutella Macaron Fillings

Hazelnut butter (Nutella)

Store bought :)

Chocolate Buttercream:

45g Unsalted butter

70g Powdered Sugar

5g Cocoa Powder

pinch Salt

1-2 drops Vanilla Extract

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S T E P S

Passionfruit & White Chocolate Macaron Fillings

Passionfruit Curd:

1. Boil water in a small pot

2. Whisk together Passionfruit and granulated sugar over boiling water to melt sugar

3. Slowly add passionfruit into egg yolk to temper

4. Whisk mixture over boiling water to thicken.

5. Add butter after removing from heat and mix together

6. Put in refrigerator until thickened

White Chocolate Buttercream:

1. Whip room temperature butter and powdered sugar until lighter in color and fluffy

2. Melt white chocolate (I do this in the microwave, about 15-30 seconds at a time until melted

3. Let white chocolate rest so it's less hot

4. Slowly whip in white chocolate into buttercream

5. Add water or milk if consistency is too thick

Pistachio Macaron Filling

1. Whip room temperature butter and powdered sugar until lighter in color and fluffy

2. Mix pistachio flour, almond extract, and salt into butter mixture.

3. Add water or milk if consistency is too thick

   
   

Strawberry Macaron Filling

1. Whip room temperature butter and powdered sugar until lighter in color and fluffy

2. Make freeze dried strawberries into a powder using blender / food processer

3. Mix strawberry powder into butter mixture.

4. Add water or milk if consistency is too thick

   
   

Nutella Macaron Fillings Chocolate Buttercream:

1. Whip room temperature butter and powdered sugar until lighter in color and fluffy

2. Mix in cocoa powder and vanilla

3. Add water or milk if consistency is too thick

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Since I usually make very small batches of macarons, it was very hard for me to make buttercream in a nice consistency. Small amounts of butter doesn't seem to whip up nicely and depending on the temperature of my kitchen, on some days it gets too hot and the butter starts melting.

So I have been making large batches of plain buttercream with just equal parts unsalted butter and powdered sugar and storing it in the freezer.

This has been quite a life savor. It's much easier to scoop small amounts out as I need it and re-whip it. I can add more powdered sugar as needed and other flavors.

When defrosting the buttercream, my general measurement seems to be about 5-6 grams of buttercream per macaron if the macaron's filling is only going to be the buttercream.

If I am using the buttercream as "ring" with a center of different filling (i.e. curd/jam/nutella), I will need about 4-5 grams of buttercream per macaron.