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Paula’s Strwbrry & Cream Macaron Filling




Source of Recipe


Paula (pquinene) at eGullet.org


Recipe Introduction


I have never met some of the kindest people that I know. I’ve had such wonderful relationships with folks from different websites that I participate in. People have been so wonderfully helpful and generous. This recipe is a case in point. Paula posts such beautiful things at eGullet, especially her macarons. She is quite an expert, having actually published a cookbook about them and the fillings that she has invented. Well, I was complimenting her on some lovely macarons that she posted last March and she astounded me by offering to MAIL me some. She sent me just the shells, along with this recipe for the filling so that I would have the freshest, best macarons possible. An incredibly lovely gesture. I accepted gratefully and she packed them up so beautifully and carefully that I think only one out of more than 2 dozen was cracked. I made the filling (very easy and delicious) and we enjoyed those delicacies for as long as we could make them last. I am still determined to make my own shells, but could never hope to match the perfect, crisp discs that Paula sent me.


List of Ingredients




8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
2 T. 10X
2 T. strawberry jam
1 1/2 t. coconut flavoring or 1/2 to 1 t. coconut extract
1/4 c. grated fresh coconut
Extra strawberry jam


Recipe



Prepare a piping bag with a very small round tip.

Beat the cream cheese and butter together in a bowl until completely mixed. Add the jam, 10X, and coconut flavoring and mix well. Mix in the coconut and spoon this filling into the piping bag.

Pipe a ring of filling around the edge of half of your macaron discs. Using a measuring spoon or another piping bag, place 1/4 t. of the extra jam into the center of each ring. Top with a plain macaron disc. Cover airtight and place in the refrigerator to mature for 24-48 hours. The longer they sit, the creamier and softer they get. At 24 hours they will be soft and chewy. Closer to 48, they will be creamier.

Remove from the refrigerator 10 minutes prior to serving – any more and the filling will get too soft.