These seriously fruity macarons are inspired by the Exuberantly Fruity chocolates from Hotel Chocolat: my favourite of their chocolates. They give a real flavour explosion as soon as you bite into them!
I’ve posted before about how much fruity and tangy macarons excite me: the sharpness of the fruits are a perfect balance for the sweetness of the macaron shells.
For these, I made a batch of macarons and filled them with strawberry lime buttercream and a little dab of Kirsch-soaked cherries to that adds an extra dimension of fruity flavour.
The lime in both fillings enhances the flavour of both the strawberries and cherries, making them really pop.
I have not used much icing sugar in the buttercream, making it creamier, while also allowing the fruit to shine.
If you can’t get hold of strawberry powder for the buttercream, use 3 tablespoons of puréed strawberries and increase the white chocolate to about 80g: chocolate acts as a stabiliser so when moisture is added to buttercream, such as with the strawberry purée, it won’t curdle.
The amount made of the buttercream and cherry filling is enough for about 100g egg whites. Any spare buttercream or cherry filling can be frozen.
Recipe: strawberry cherry & lime macarons
- 1 quantity of macarons (recipe here)
Strawberry and lime buttercream
- 100g soft unsalted butter
- 5 teaspoons strawberry powder
- 50g icing sugar
- juice of 1 lime
- 40g white chocolate, melted and cooled
Cherry and lime filling
- about 30g dried sour cherries, roughly chopped
- 4 tablespoons Kirsch or Amaretto
- finely grated zest of 2 limes
- juice of one lime
- 1 tablespoon caster sugar
(1) Make macarons as in the recipe above.
(2) Make the buttercream: add the ingredients – apart from the chocolate – to a small bowl, gently bringing it together and then beating to give a smooth, light buttercream. Beat in the cooled chocolate: this ensures the buttercream is stable and does not split.
(3) Make the cherry filling: put the dried cherries in a small bowl or ramekin and pour over the Kirsch. Leave overnight to allow the cherries to plump up.
(4) Put the cherries into a small pan with the lime juice, lime zest and sugar and heat gently. Once at simmering point, simmer gently for about 5 minutes over a low heat or until there is hardly any liquid left. Set aside to cool.
(5) Assemble: spoon or pipe the buttercream on half of the macaron shells and top with a little of the cherry mixture. Place the macaron top shells on. You can drizzle over white chocolate and sprinkle with strawberry powder if you wish, or keep them plain.
(6) Place the macarons in an airtight container and put in the fridge overnight, by which stage they will have matured and become delicately chewy.
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