MOJITO MACARONS FILLING

Ingredients

Filling

95 grams (3.35 ounces) juice (1 lemon, 2 limes)

2 eggs

80 grams (2.80 ounces) sugar

1 teaspoon (1 teaspoon) corn starch

120 grams (4.25 ounces) white chocolate

50 grams (1.75 ounces) butter or cocoa butter

10 grams (0.35 ounces) mint leaves

Instructions

Step 1

1. Whip the eggs with sugar in a mixing bowl until pale and fluffy.

Step 2

Tip: Use a hand mixer or stand mixer on medium speed for better results.

Step 3

2. Add the lemon and lime juice, lemon zest, and corn starch to the egg mixture, and whisk until fully combined.

Step 4

Tip: Strain the juice to remove any pulp for a smoother mixture.

Step 5

3. Place the mixture in a heatproof bowl over a pot of simmering water (a double boiler setup) and stir constantly until the mixture thickens.

Step 6

Tip: This could take about 8-10 minutes; patience is key to avoid curdling.

Step 7

4. Melt the white chocolate in a separate bowl using a microwave or double boiler.

Step 8

Tip: If using a microwave, heat in 20-30 second intervals, stirring between each until melted.

Step 9

5. Once the curd mixture has thickened, remove it from the heat and mix in the melted white chocolate.

Step 10

Tip: Ensure the chocolate is slightly cooled but still fluid to prevent it from seizing.

Step 11

6. Add the butter (or cocoa butter) and finely chopped mint leaves to the mixture, and blend everything together using an immersion blender until smooth.

Step 12

Tip: Ensure the butter is at room temperature for easier blending.

Step 13

7. Pour the filling into a container and refrigerate for at least 8 hours to stabilize. If the mixture appears too thin, you can add a bit of gelatin dissolved in water.

Step 14

Tip: Cover the container with plastic wrap to prevent a skin from forming on the surface.

Step 15

8. Bon Appetit!

Servings

Picture this: you’ve just made the most delightful citrus pastry, and now it’s time to serve it up. One fabulous way to present this treat is to pipe it into tart shells for a sophisticated look. Add a dollop of whipped cream and a sprig of mint on top for a finish that’s as elegant as it is delicious. Feeling adventurous? Serve it alongside a scoop of tangy sorbet or creamy gelato to add another layer of flavor and texture. Or, for a family-friendly option, spread it on graham crackers for a fun and casual treat. If you’re hosting a gathering, why not create a beautiful dessert platter? Pair your citrus pastry with other goodies like chocolate-dipped strawberries and mini brownies. The refreshing burst of citrus will balance out the richness, making each bite a new adventure.

Equipment

Microplane

Ideal for zesting citrus fruit to capture all the aromatic oils without the bitter pith.

Juicer

A handy tool for efficiently extracting juice from lemons and limes.

Mixing Bowls

Use multiple sizes to keep your ingredients organized and streamlined during prep.

Whisk

Essential for whipping eggs and sugar to a frothy consistency.

Double Boiler

Perfect for gently cooking your mixture without the risk of scorching it.

Blender

Ensures a velvety smooth texture by breaking down all the ingredients evenly.

Variations

For gluten-free lovers: simply make sure all your ingredients, especially the white chocolate and corn starch, are certified gluten-free, and your dessert will be just as delightful. For a vegan treat, replace the eggs with a flaxseed or chia seed substitute and use a vegan white chocolate. Swap out the butter for coconut oil or a plant-based butter, and you’ll have a vegan version that doesn't compromise on flavor or texture.

Faq

Why isn't my pastry filling thickening?
Make sure you are constantly stirring while cooking the mixture in the water bath. It also helps to ensure your water bath is at the right temperature.
Can I use regular butter instead of cocoa butter?
Absolutely, regular butter will work just fine, though cocoa butter imparts a unique flavor.
Is it necessary to put the filling in the fridge for 8 hours?
Yes, this allows the filling to stabilize and reach the perfect consistency for serving.
How can I ensure my mint leaves are evenly chopped?
Use a sharp knife or a mezzaluna to finely chop them so they blend seamlessly into the filling.
Why does my lemon and lime juice taste bitter?
Ensure you only zest the outermost layer of the citrus and avoid the white pith, which can be bitter.
Can I add other flavors to this recipe?
Absolutely, feel free to experiment with other herbs like basil or spices like ginger to add a unique twist!