The Artisan Kitchen Blaisdon Red Plum Jam™ Macaron Recipe
The Artisan Kitchen Blaisdon Red Plum Jam™ Macaron Recipe
The Artisan Kitchen Blaisdon Red Plum Jam™ Macarons
Delicate almond macarons filled with
The Artisan Kitchen Blaisdon Red Plum Jam™,
where crisp almond shells meet the rich fruit and natural sharpness
of one of Gloucestershire’s rarest heritage plums.
Almond macarons filled with our Blaisdon Red plum jam.
These macarons were created to let the flavour of Blaisdon Red do the talking.
The shells are deliberately simple: almond, a touch of vanilla and just enough
sweetness to give the plum centre something to push against.
Blaisdon Red has a lovely natural sharpness alongside its deep plum flavour,
which makes it particularly good with sweeter pastry and pâtisserie.
Here, that acidity cuts through the macaron beautifully.
The result is crisp on the outside, softly chewy in the centre,
with a generous flash of deep ruby jam between the shells.
The Recipe
Makes: 24–28 filled macarons
Preparation: approximately 1 hour
Baking: 13–15 minutes
Difficulty: Medium
Ingredients
For the Macaron Shells
100g egg whites, at room temperature
75g caster sugar
125g ground almonds
175g icing sugar
½ tsp vanilla bean paste or vanilla extract
A tiny amount of plum or soft burgundy gel food colouring, optional
For the Filling
Method
1. Prepare the Almond Mixture
Place the ground almonds and icing sugar into a food processor
and pulse briefly until fine. Pass through a fine sieve,
discarding any larger pieces of almond.
2. Make the Meringue
Place the egg whites in a clean bowl and whisk until foamy.
Gradually add the caster sugar, whisking continuously,
until glossy and firm.
Add the vanilla and, if using, just a tiny amount of gel colouring.
3. Fold the Mixture
Fold around one third of the almond mixture into the meringue,
then repeat with the remainder.
Continue folding carefully until the batter falls from the spatula
in a slow, thick ribbon and settles gradually back into itself.
4. Pipe
Transfer to a piping bag fitted with a plain round nozzle and pipe
rounds approximately 3.5–4cm wide onto trays lined with baking parchment
or silicone macaron mats.
Tap each tray firmly against the work surface a few times to release trapped air.
Pierce any obvious bubbles with the tip of a cocktail stick.
5. Rest
Leave uncovered for 30–45 minutes, or until the surface feels dry
and no mixture comes away when lightly touched.
6. Bake
Heat the oven to 145°C fan / 160°C conventional.
Bake one tray at a time for approximately 13–15 minutes.
The macarons should have developed their characteristic ruffled feet,
and the tops should feel secure when gently touched.
Leave to cool completely before removing them from the baking paper.
7. Fill
Match the cooled shells into similarly sized pairs.
Spoon or pipe around ½–1 teaspoon of the jam onto the flat side
of half the shells.
Sandwich gently with the remaining shells, allowing the ruby-red filling
to sit just inside the edge.
8. Leave Them Overnight
Macarons are better after a little patience. Place them in an airtight container
in the refrigerator for 12–24 hours so that the filling can gently soften
the inside of the shell.
Bring to room temperature for around 15–20 minutes before serving.
Chef Sarah’s Note
This is one of those recipes where less really is more.
The jam already has plenty of fruit and acidity, so I don’t want to crowd it
with buttercream or ganache. A simple almond shell gives the plum room to shine.
About The Artisan Kitchen Blaisdon Red Plum Jam™
The Artisan Kitchen Blaisdon Red Plum Jam™
is made in Gloucestershire by chef and preserves producer Sarah Churchill,
using the rare local Blaisdon Red plum.
Sarah first produced the jam commercially in 2013.
It has since become one of The Artisan Kitchen’s signature preserves
and has received repeated recognition at the Great Taste Awards.
Its balance of ripe plum flavour and natural acidity is exactly what makes it
so useful in the kitchen. It works beautifully with almond, pastry, cream,
chocolate and cheese as well as simply spread on toast.
Discover the history, provenance and awards behind this rare Gloucestershire preserve
A Few Macaron Questions
Can I fill macarons with jam?
Absolutely. A good, well-set jam makes a lovely macaron filling.
You just need to avoid overfilling them, as too much moisture will eventually
soften the shells.
Why does Blaisdon Red work so well here?
Its natural acidity is the secret. Macarons are inherently sweet,
so a fruit filling with a little sharpness gives the whole thing much better balance.
Can I make them ahead?
Yes, and I actually prefer them that way. Once filled,
leave them overnight in the fridge and bring them back to room temperature
shortly before serving.
More From The Artisan Kitchen
If you enjoy cooking with preserves, there are plenty more ideas
in my recipe collection, from baking and puddings to savoury dishes.
For a savoury way to enjoy Blaisdon Red Plum Jam™, try our Single Gloucester & Blaisdon Red Plum Jam Toastie, bringing together two distinctive Gloucestershire food traditions.
Shop The Artisan Kitchen Blaisdon Red Plum Jam™
Recipe by Sarah Churchill, chef-owner of The Artisan Kitchen, Gloucester.
Blaisdon Red Plum Jam™ is a trade mark of The Artisan Kitchen.
