Blackcurrant macaroonPastry recipe
- Frozen fruit purée, sugar added: Blackcurrant - 500g
- Caster sugar - 225g
- Pectin NH - 8g
For this macaroon, usepurple-coloured macaroon shells.
Bring the blackcurrantpuree to the boil. Add the sugar mixed with the pectin. Cook gently, mixingfrom time to time with a whisk. Continue to cook until a fluid jam is obtained(103°C). Cool.
Fill the macaroonshells with the blackcurrant filling and stick the macaroons together.
In this step