Black Currant Macarons
Black Currant Macarons combine the classic French macaron shell with the fresh, tart flavor of black currants and a rich white chocolate filling. The combination of the currants' tanginess and the chocolate's sweetness creates a perfectly balanced, and truly delectable treat.
Ingredients for this recipe
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Preparation Steps
1
Prepare the black currant filling: gently cook the black currants in a saucepan until softened, then purée.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Beat the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and hold its shape.
4
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix to maintain the airy texture.
5
Transfer the batter to a piping bag and pipe small, even circles onto a baking sheet lined with parchment paper.
6
Let the piped macarons rest for 30 minutes to develop a skin before baking.
7
Meanwhile, preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
8
Melt the white chocolate and stir in the heavy cream until smooth and creamy.
9
Once the black currants are puréed, add them to the white chocolate cream and mix well.
10
Once the filling is smooth and consistent, refrigerate it for 10-15 minutes to firm up slightly.
11
When the macaron shells have cooled, pipe the creamy black currant filling onto one half and top with the other half.
12
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld together.
