Earlier this autumn, I got a bunch of lovely plums from the garden that belongs to my father in Law. These were turned into plum jam, and I made the jam a little extra thick, almost like jelly, to make it suited for a macaron filling as well. These where some fresh and sweet mouthfuls!
1 batch macarons made from the base recipe
– 250 g (1/2 pound) plums
2 tablespoons water
– 60 g (1/3 cup) sugar
– 1 teaspoon lemon juice
– 2 tablespoons pectin (or gelatin powder)
Follow the base recipe for making the macarons. Add purple food coloring to the mixture while beating the egg whites. Use a concentrated food coloring for the best result. Bake and cool the macarons.
If you want you can skin the plums. The best way to do this is by using a sharp knife and slice a shallow X into the tops of the plums. Heat a pot of water until it starts to boil, and dip the plums in the water for a few seconds. Remove the plums and pull off the skin.
Remove the stones from the plums, and add the plums and 2 tablespoons of water in a saucepan. Bring to a boil and cook for 10min, or until the plums are tender and has dissolved a bit. Add the sugar and pectin, and bring the jam to a boil again, so that the sugar dissolves as well. (You can use gelatin instead of pectin. Read on the package how much to use.) Romove the sausepan form the heat, and leave the jam to cool.
When the jam has turned thick (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of chocolate ganache, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!
Tip! It is possible that this recipe makes some extra plum jam, but who says no to a slice of bread with homemade jam :)