Blackcurrant macaroon

Pastry recipe
Stéphane Glacier

Stéphane Glacier

Pastry Chef
He obtained the title of Meilleur Ouvrier de France Pastry Chef in 2000. International consultant, he opened his own store “Pâtisseries et Gourmandises” in Colombes (France) in 2008 and is the author ...
  1. Blackcurrant macaroon


    • 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.


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