4th of July Macarons (25+ Recipes)

If you want some fun red, white, and blue themed macaron filling ideas to celebrate 4th of July, you've come to the right place! These fillings are some of my favorites not only to celebrate the 4th, but also for the summertime.

Once you've selected the filling you most enjoy, choose a shell recipe to pair with the filling. You can use any of the following macaron shell recipes:

1. French method macarons: This is a no-cook meringue method that is made by beating egg whites until foamy, then slowly beating in granulated sugar.
2. Italian method macarons: This type of meringue is made by heating up sugar and water to form a 244°F (118°C) sugar syrup. Then, while the egg whites are whipping in a stand mixer, the hot sugar syrup is slowly poured down the side of the mixing bowl.
3. Swiss method macarons: This method combines egg whites and granulated sugar in a bowl, then heats the mixture over a double boiler (bain marie) until the temperature reaches approximately 100°F (38°C).
4. Chocolate macarons: If you'd prefer a chocolate based macaron shell, use this recipe that adds cocoa powder to the macarons.

Now, it's time for you to explore all of my favorite 4th of July macaron filling ideas:

1. Aperol Spritz Marmalade

If you enjoy sipping on the classic Italian Aperol spritz cocktail, then you’re going to love this boozy inspired orange marmalade filling.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (290 grams) peeled and segmented orange
• ¾ cup (149 grams) granulated sugar
• ¼ cup (56 grams) Aperol liqueur
• ¼ cup (56 grams) champagne or prosecco

Instructions:

1. Heat oranges, granulated sugar, Aperol liqueur, and champagne over medium high heat in a medium sized saucepan until boiling.
2. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the marmalade is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of marmalade on the chilled plate. If the marmalade stiffens, it’s fully cooked. There will still be a small amount of liquid that runs from the marmalade.
3. Transfer marmalade to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of marmalade inside a ring of buttercream or ganache filling.

2. Apple Jam

Apple jam is the perfect addition to macarons, especially if you're craving apple pie for the 4th of July.

Yields: 48 - 96 macarons

Ingredients:

• 2 medium (270 grams) Granny Smith apples, peeled, cored, and medium diced
• ¾ cup (149 grams) granulated sugar
• ¼ cup (56 grams or 60 ml) water
• 1 tablespoon (14 grams or 15 ml) lemon juice
• ½ teaspoon (1 gram) ground cinnamon
• ¼ teaspoon (0.5 gram) ground nutmeg
• ⅛ teaspoon (0.3 gram) allspice
• ⅛ teaspoon (0.3 gram) ground cloves

Instructions:

1. Heat apples, granulated sugar, water, lemon juice, cinnamon, nutmeg, allspice, and cloves over medium high heat in a medium sized saucepan until boiling.
2. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
3. Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.

3. Blackberry Jam

Ripe and juicy blackberries make the perfect jam that adds a burst of summer flavor to macarons.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (270 grams) blackberries
• ¾ cup (149 grams) granulated sugar
• ¼ cup (56 grams or 60 ml) water
• 1 tablespoon (14 grams or 15 ml) lemon juice

Instructions:

1. Heat blackberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
2. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
3. Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.

4. Blueberry Buttercream

Once summer hits, you're going to want to make this beautiful purple colored blueberry buttercream. If you're looking for a bright colored macaron recipe, this is the one for you!

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 1 ½ cup (52 grams) freeze dried blueberries, finely pulsed in a food processor
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and freeze dried blueberries; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

5. Blueberry Jam

Savor the taste of summer with this juicy blueberry jam, featuring just a touch of sweetness.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (240 grams) blueberries
• ¾ cup (149 grams) granulated sugar
• ¼ cup (56 grams or 60 ml) water
• 1 tablespoon (14 grams or 15 ml) lemon juice

Instructions:

1. Heat blueberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
2. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
3. Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.

6. Brandy Cherry Compote

This brandy infused cherry compote is a rich and indulgent boozy filling that’s especially perfect during the holiday season.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (210 grams) frozen cherries
• ¼ cup (56 grams or 60 ml) brandy
• 6 tablespoons (74 grams) granulated sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Mix frozen cherries, brandy, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
2. Reduce heat to medium-low, and simmer until the cherries have cooked down and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
3. Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.

7. Caramelized White Chocolate Ganache

Caramelized chocolate is made by cooking chocolate in the oven until it reaches a golden brown color. Baking the chocolate imparts a rich, nutty flavor similar to brown butter or caramel.

Yields: 48 - 96 macarons

Ingredients:

• 15.9 ounces (450 grams) white chocolate bar
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• ¾ cup (165 grams or 175 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Heat oven to 350°F (180°C). Place white chocolate bars on a baking sheet lined with a silicone baking mat. Bake for 15 - 20 minutes until the chocolate is golden brown and caramelized. Allow to cool.
2. Crumble caramelized white chocolate. Place white chocolate crumbles and butter in a medium-sized heat-safe bowl.
3. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
4. Add vanilla extract and fine sea salt to the chocolate, and use an immersion blender to combine until the mixture is smooth and fully blended.
5. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

8. Champagne Buttercream

This is a boozy, yet sophisticated buttercream filling that would pair beautifully with a fruit or jam center.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 3 tablespoons (35 grams or 45 ml) champagne or prosecco
• ½ teaspoon (2 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar; mix on medium-low speed until combined.
3. Add champagne, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

9. Cherry Compote

Cherries are the perfect addition to macarons, especially when they're sandwiched in between a ring of buttercream filling. The natural sweetness of cherries adds a fruity dimension.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (210 grams) frozen cherries
• ¼ cup (56 grams or 60 ml) water
• 6 tablespoons (74 grams) granulated sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Mix frozen cherries, water, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
2. Reduce heat to medium-low, and simmer until the cherries have cooked down and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
3. Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.

10. Lemonade Buttercream

This buttercream is everything you love about drinking a glass of cold lemonade. It's super tart yet sweet, and the bright yellow color is sure to cheer you up!

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 2 tablespoons (25 grams) powdered lemonade mix
• 2 tablespoons (28 grams or 30 ml) heavy cream
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and powdered lemonade; mix on medium-low speed until combined.
3. Add heavy cream and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

12. Mango Compote

Pick up a couple of ripe and juicy mangos during the summer months, so you can make this tropical inspired compote.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (275 grams) finely diced mango (about 2 - 3 medium mangos)
• ¼ cup (56 grams or 60 ml) water
• 6 tablespoons (74 grams) granulated sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Mix mango, water, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
2. Reduce heat to medium-low, and simmer until the mango has cooked down and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
3. Transfer the compote to a small bowl, and refrigerate for 1 hour, until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.

13. Margarita Buttercream

Every margarita lover needs to try this boozy buttercream recipe. It's filled with tequila, triple sec, and lime, just like your favorite cocktail recipe. This flavor is perfect for a summer party.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 1 ½ tablespoons (17 grams or 22 ml) blanco tequila
• 1 ½ tablespoons (17 grams or 22 ml) triple sec
• 2 teaspoons (1 gram) freshly grated lime peel
• Juice of 1 lime (about 1 tablespoon or 10 grams)
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar; mix on medium-low speed until combined.
3. Add tequila, triple sec, lime peel, lime juice, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

14. Marshmallow Buttercream

Every s'mores lover needs to make this marshmallow buttercream. It can easily be paired with a chocolate filling and some graham cracker crumbs for a complete s'mores flavor blast.

Yields: 48 - 96 macarons

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened to room temperature
• 2 ½ cups (250 grams) marshmallow fluff
• ½ cup (57 grams) confectioners' sugar, measured then sifted
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and marshmallow fluff in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar; mix on medium-low speed until combined.
3. Add vanilla extract and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

15. Mixed Berry Compote

If you're looking for a classic yet delicious recipe, this assorted berry compote will elevate your macaron with a fresh burst of flavor.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (210 grams) frozen mixed berries
• ¼ cup (56 grams or 60 ml) water
• 6 tablespoons (74 grams) granulated sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Mix frozen mixed berries, water, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
2. Reduce heat to medium-low, and simmer until the berries have burst and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
3. Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.

16. Oreo Cookie Buttercream

Everything you love about an Oreo cookie in one buttercream filling. This flavor combines cream cheese with crunchy Oreo cookies. Optionally, garnish each filled macaron with a small piece of Oreo cookie.

Yields: 48 - 96 macarons

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened to room temperature
• 4 ounces (113 grams) cream cheese, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (70 grams) Oreo cookies, finely pulsed in a food processor
• 1 tablespoon (14 grams or 15 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and cream cheese in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and Oreo cookies; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

17. Peach Jam

Elevate your macarons with this ripe and juicy peach jam. It will add a burst of fruity goodness, especially when paired with vanilla buttercream.

Yields: 48 - 96 macarons

Ingredients:

• 2 medium (255 grams) ripe peaches
• ½ cup (99 grams) granulated sugar
• ¼ cup (56 grams or 60 ml) water
• 1 tablespoon (14 grams or 15 ml) lemon juice

Instructions:

1. Cut a small ‘X’ at the base of each peach with a paring knife. Boil peaches for 90 seconds, then place them in an ice bath until cool to the touch. Using a paring knife, peel off the outer peach skin. Roughly chop the peach flesh to a medium dice.
2. Heat chopped peaches, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
3. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
4. Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
5. Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.

18. Pineapple Compote

Add a tropical bite to your macarons with this pineapple filling that's sure to transport you to a sandy beach.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (275 grams) finely diced pineapple
• ¼ cup (56 grams or 60 ml) water
• 6 tablespoons (80 grams) firmly packed light brown sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Mix pineapple, water, brown sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
2. Reduce heat to medium-low, and simmer until the pineapple has cooked down and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
3. Transfer the compote to a small bowl, and refrigerate for 1 hour, until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.

19. Piña Colada Buttercream

If you enjoy sipping on piña coladas by the beach, you're going to love this buttercream. It's filled with coconut, lime juice, and some boozy rum. Pair with a brightly colored shell to complete this macaron.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 5 tablespoons (88 grams) cream of coconut
• 2 tablespoons (20 grams or 30 ml) black rum
• ½ tablespoon (4 grams or 7 ml) freshly squeezed lime juice
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar; mix on medium-low speed until combined.
3. Add cream of coconut, rum, lime juice, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

20. Raspberry Compote

Raspberry compote is a vibrant and tangy addition to macarons. This refreshing flavor pairs well with chocolate buttercream or white chocolate ganache.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (210 grams) frozen raspberries
• ¼ cup (56 grams or 60 ml) water
• 6 tablespoons (74 grams) granulated sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Mix frozen raspberries, water, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
2. Reduce heat to medium-low, and simmer until the raspberries have burst and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
3. Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.

21. Raspberry Jam

The tart bite of raspberry jam elegantly compliments a rich chocolate ganache or cream cheese buttercream. Not to mention the vibrant red center adds a beautiful pop of color.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (200 grams) raspberries
• ¾ cup (149 grams) granulated sugar
• ¼ cup (56 grams or 60 ml) water
• 1 tablespoon (14 grams or 15 ml) lemon juice

Instructions:

1. Heat raspberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
2. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
3. Transfer jam to a small bowl, and refrigerate for 1 hour, until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.

22. Red Velvet Buttercream

This buttercream combines the flavors of red velvet cake plus cream cheese frosting all in one easy filling recipe. Pair the bright red buttercream with a white shell for the iconic red velvet cake look.

Yields: 48 - 96 macarons

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened to room temperature
• 4 ounces (113 grams) cream cheese, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ¾ cup (120 grams) boxed red velvet cake mix
• 1 tablespoon (14 grams or 15 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and cream cheese in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and red velvet cake mix; mix on medium-low speed until combined.
3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

23. Strawberry Buttercream

This macaron filling perfectly captures the sweet and vibrant taste of strawberries. Using strawberry fruit spread, you have access to this flavor all year long. Don't forget to pair this filling with a pretty pink shell.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ½ cup (160 grams) strawberry fruit spread
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar; mix on medium-low speed until combined.
3. Add strawberry fruit spread, heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

24. Strawberry Jam

Strawberry jam is a timeless classic that adds a delicate and sweet bite to almost any macaron.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (230 grams) hulled and roughly chopped strawberries
• ¾ cup (149 grams) granulated sugar
• ¼ cup (58 grams or 60 ml) apple juice
• 1 tablespoon (14 grams or 15 ml) lemon juice

Instructions:

1. Heat strawberries, granulated sugar, apple juice, and lemon juice over medium high heat in a medium sized saucepan until boiling.
2. Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
3. Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.

25. Vanilla Bean Cream Cheese Buttercream

Classic, go-to macaron flavors are always good to have in your recipe vault. This cream cheese buttercream is filled with specks of vanilla bean. This filling is perfect solo or paired with your favorite curd, jam, or compote.

Yields: 48 - 96 macarons

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened to room temperature
• 4 ounces (113 grams) cream cheese, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 1 tablespoon (14 grams or 15 ml) heavy cream
• 1 tablespoon (18 grams) vanilla bean paste
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and cream cheese in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar; mix on medium-low speed until combined.
3. Add heavy cream, vanilla bean paste, and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

26. Watermelon Buttercream

If you're looking for a tart yet delicious buttercream filling, try this Kool-Aid flavored watermelon buttercream. This bright pink buttercream is sure to bring back some fun and nostalgia.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 4 teaspoons (18 grams) watermelon powdered Kool-Aid mix
• 2 tablespoons (28 grams or 30 ml) heavy cream
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
2. Add confectioners' sugar and watermelon Kool-Aid; mix on medium-low speed until combined.
3. Add heavy cream and fine sea salt; mix until fully combined.
4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.

27. White Chocolate Ganache

Velvety white chocolate ganache adds a rich and luxurious touch to macarons. Plus, it’s the perfect blank canvas if you want to layer in additional flavors of jam or compote.

Yields: 48 - 96 macarons

Ingredients:

• 2 ½ cups (450 grams) white chocolate morsels
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• ¾ cup (165 grams or 175 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
3. Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
4. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.