Quick No-Suet Mincemeat – a Perfect Macaron Filling
The other day on Instagram I was given the prompt, #StirupSunday. It was on 20 November, traditionally the day that good British home cooks get stirring the Christmas pudding and top it up with more Brandy. My girls are absolutely nuts about mincemeat and mince pies, but somehow I’ve never managed to appreciate them – all because I don’t like suet. So it was time to get making a no-suet mincemeat.
Then, as if by magic, Hester Casey of Alchemy in the Kitchen had a lovely mincemeat recipe – just in time! She uses butter (Amen!) and so I played with it as I had macarons in mind, making a batch first then another batch which was adapted, using more orange and apple. And, dare I say, added a wee bit more Brandy to it – all in the interest of macaron filling development, of course…
It’s great for filling traditional Christmas mince pies – and try out these deliciously quick and easy Mincemeat Pinwheels. And if you are making macarons with it, then what should we call the macarons? Mincemeat macarons, Mince Macarons? Somehow it doesn’t sound right, does it? But the taste is just like a mince pie without the pastry – and it’s gluten-free too!
As this uses butter instead of suet, this is suitable for vegetarians.