• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Homebody Eats
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Main Dish
    • Side Dish
  • Entertaining
  • Kitchen Essentials
  • About
  • Start a Food Blog
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop Courses & Cookbooks
  • Italian Cooking Retreat
  • Contact
  • About
×
Homebody Eats » Dessert » Macarons

57 Filling Recipes For Macarons

Published: Nov 15, 2021 · Modified: Nov 29, 2021 by Jessica Mode · This content may include affiliate links.

18226 shares
  • Share
  • Email
  • Print

Looking for easy fillings for macarons? Check out these 57 recipes full of the best filling ideas including chocolate flavored, holiday-inspired, and fruit-infused. You'll be so impressed with these fillings for macarons, and you'll have endless combinations to try!

rainbow macaron shells lined up next to each other.

Want To Save This Article?

Enter your email below and we'll send it straight to your inbox. Plus, you'll receive new weekly recipe inspiration.

Save this Article

Wondering what to fill macarons with? You're going to love all these fun and delicious macaron filling ideas!

Since the shell (cookie) is usually fairly neutral in flavor, the filling is where you can pack a punch and add lots of character and variety to the macaron. You can also be creative and use different macaron piping tips to make fun designs with the filling.

Below you'll find a list of filling ideas broken up by different categories. You can use your favorite macaron recipe for the shells, like these French-style macarons, Italian method macarons, or Swiss method macarons, then spice things up with one of the fillings below.

If you enjoy baking macarons, don't forget to sign up for a free e-book with my favorite macaron filling recipes of all time!

15 Free Macaron Filling Recipes

Are you looking for macaron filling recipes that…

✅ Taste great

✅ Are easy to make (no fuss)

✅ Can be used over and over again

✅ Are sure to please a crowd

​

Then this (free) recipe guide is for you! You'll receive my top 15 favorite macaron filling recipes.

    ​

    What are Macarons Traditionally Filled With?

    There are many different filling options. Here are some of the common and best fillings for macarons:

    • Buttercream: American, Swiss meringue, Italian meringue, etc. If you're looking for a classic buttercream filling, try my vanilla buttercream recipe.
    • Ganache: You can vary the flavor using different types of chocolate. Try my five-ingredient chocolate ganache filling.
    • Curd: Made with a variety of citrus and fruit flavors, including lemon curd.
    • Jam: Can be used as a filling on its own or piped inside a ring of buttercream.
    • Caramel: Can be used on its own, piped inside a ring of buttercream, or incorporated completely into the buttercream.

    Check out my digital cookbook, Flavorful Fillings, for 100+ macaron filling recipes using all of the traditional fillings listed above.

    Classic Filling Flavors

    1. Vanilla Bean Buttercream

    This classic flavor is perfect on its own or paired with jam, caramel, compote, or curd. The vanilla bean flecks give an elegant presentation when sandwiched between macaron shells.

    vanilla bean buttercream macarons.

    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 (28 grams or 30 ml) heavy cream
    • 1 tablespoon (18 grams) vanilla bean paste
    • 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 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.

    2. 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.

    vanilla cream cheese macarons.

    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.

    3. Raspberry Jam

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

    raspberry jam macarons.

    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.

    4. 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.

    white chocolate ganache macarons.

    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.

    5. Dark Chocolate Ganache

    This rich, silky smooth dark chocolate ganache is the perfect palette for layering in jam or other fillings like marshmallow.

    dark chocolate ganache macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 1 ¾ cups (315 grams) dark chocolate morsels
    • 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
    • 1 ½ cup (350 grams or 355 ml) heavy cream
    • 1 tablespoon (14 grams) vanilla extract
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

    1. Place 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.

    6. Lemon Curd

    This bright and fresh citrus curd pairs perfectly with yellow macaron shells. The zest filled curd is refreshing and tangy, all at the same time.

    lemon curd macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 1 teaspoon (1 gram) freshly grated lemon peel
    • ¼ cup (57 grams or 60 ml) freshly squeezed lemon juice
    • ½ cup (98 grams) granulated sugar, divided
    • 1 large (50 grams) egg
    • 8 tablespoons (113 grams) room temperature unsalted butter, cut into 1 tablespoon (14 grams) pieces

    Instructions:

    1. Bring lemon peel, lemon juice, and ¼ cup (49 grams) granulated sugar to a boil in a small saucepan.
    2. Whisk the remaining ¼ cup (49 grams) granulated sugar and egg in a medium sized mixing bowl until combined.
    3. Once the lemon juice is boiling, pour the mixture into the egg and sugar while whisking constantly to temper the egg.
    4. Transfer the mixture back to the saucepan, and continue cooking over medium high heat for 1 minute while whisking vigorously. Remove from heat; add in butter one piece at a time, whisking to incorporate.
    5. Transfer the curd to a small bowl. Press plastic wrap against the surface of the curd (to prevent a skin from forming on top), and refrigerate for 1 - 2 hours until the curd has thickened and cooled.
    6. Pipe about ½ teaspoon (3 - 4 grams) of curd inside a ring of buttercream or ganache filling.

    Chocolate Based

    7. Chocolate Caramel

    If you want an out of the ordinary caramel that has just a touch of decadence, this chocolate caramel is for you. Indulge in the irresistible blend of velvety chocolate and buttery caramel with this delectable filling.

    chocolate caramel macarons.

    Yields: 36 - 44 macarons

    Ingredients:

    • ½ cup (99 grams) granulated sugar, large impurities removed
    • 2 tablespoons (28 grams or 30 ml) water
    • ¼ cup (57 grams or 60 ml) heavy cream
    • 6 tablespoons (85 grams) unsalted butter, cut into 1 tablespoon (14 grams) pieces
    • 2 tablespoons (30 grams) semi-sweet chocolate morsels
    • ¼ teaspoon (1 gram) vanilla extract
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

    1. Add sugar and water to a medium heavy bottom saucepan. Cover with a lid and let boil over medium heat until sugar is completely melted, about 2 - 4 minutes.
    2. Remove lid and continue cooking until the sugar begins to darken. Do not stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove from heat.
    3. Stir in heavy cream (be careful, the cream will bubble and slightly splatter). Once the heavy cream is incorporated, add butter one cube at a time, and stir until the caramel is smooth. Stir in chocolate morsels, vanilla extract, and fine sea salt.
    4. Allow caramel to cool in the refrigerator for 1 - 3 hours until thickened.

    8. Chocolate Espresso Buttercream

    All coffee lovers are going to enjoy this espresso and chocolate buttercream filling. Pair this delectable combination with chocolate flavored macaron shells for an extra boost of flavor.

    chocolate espresso macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 2 tablespoons (28 grams or 30 ml) heavy cream
    • 1 tablespoon (6 grams) finely ground dark roasted coffee beans
    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
    • 1 teaspoon (4 grams) vanilla extract
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

    1. Heat heavy cream in the microwave on 100 percent power (high) for 30 seconds until steaming. Stir finely ground coffee beans into the hot cream and allow to dissolve.
    2. 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.
    3. Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
    4. Add heavy cream mixture, vanilla extract, and fine sea salt; mix until fully combined.
    5. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

    9. Chocolate M&M’s Buttercream

    Who doesn't love the classic taste of M&M's chocolate candies? This buttercream not only incorporates a crunchy bite of M&M's in the macarons, but it also has a rich, nostalgic flavor. Garnish each filled macaron with a colorful M&M's candy.

    M&M buttercream macarons.

    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 (100 grams) M&M's chocolate candies, finely pulsed in a food processor
    • ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
    • 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, M&M's chocolate candies, and cocoa powder; 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.

    10. Chocolate Mascarpone Buttercream

    Dark chocolate harmonizes perfectly with mascarpone cheese. This filling adds a rich and sophisticated feel to macarons, especially if you love chocolate.

    chocolate mascarpone macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 8 tablespoons (113 grams) unsalted butter, softened to room temperature
    • 4 ounces (113 grams) mascarpone cheese, softened to room temperature
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • ½ cups (42 grams) Dutch-processed cocoa powder, measured then sifted
    • 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 mascarpone 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 Dutch-processed cocoa powder; 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.

    11. Chocolate Mint Buttercream

    If you're a fan of the classic chocolate and peppermint flavor combination, you have to try this buttercream. Amp up the chocolate flavor by pairing this buttercream with chocolate macaron shells.

    chocolate mint buttercream macarons.

    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 (42 grams) unsweetened cocoa powder, measured then sifted
    • 2 tablespoons (28 grams or 30 ml) heavy cream
    • ¼ teaspoon (0.6 grams) mint 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 cocoa powder; mix on medium-low speed until combined.
    3. Add heavy cream, mint 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.

    12. Chocolate Peanut Butter Buttercream

    Enjoy another classic flavor pairing, chocolate and peanut butter. This buttercream is creamy and silky smooth. Garnish each filled macaron with half of a shelled peanut.

    peanut butter chocolate macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ¼ cup (68 grams) creamy peanut butter
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
    • 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 and peanut 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 cocoa powder; 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.

    13. Chocolate Reese’s Buttercream

    Whether you have leftover Halloween candy that needs to be used up, or you just love Reese's, this recipe is for you. Don't forget to garnish with an extra Reese's cup to finish off the filled macaron.

    Reese's peanut butter macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ½ cup (95 grams) Reese's peanut butter cups, roughly chopped
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
    • 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 and Reese's peanut butter cups 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 cocoa powder; 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. The filling will still be slightly thick.

    Dessert Flavored

    14. 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.

    red velvet macarons.

    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.

    15. Oatmeal Cookie Buttercream

    Everything you love about oatmeal cookies is combined into this macaron buttercream filling. The warm notes of cinnamon, oats, and brown sugar blend into a comforting treat. Top each macaron shell with a few pieces of oats before baking.

    oatmeal cookie macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • ½ cup (60 grams) all purpose flour
    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ½ cup (107 grams) firmly packed light brown sugar
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • ½ cup (45 grams) old fashioned oats, finely pulsed in a food processor
    • 1 teaspoon (2 grams) ground cinnamon
    • 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. Heat oven to 350°F (175°C). Spread flour into a thin layer on a baking sheet lined with parchment paper. Bake flour for 3 - 5 minutes until the flour reaches 160°F (72°C) on a digital thermometer. Set the flour aside and allow it to fully cool.
    2. Beat butter and brown sugar 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.
    3. Add flour, confectioners' sugar, oats, and cinnamon; mix on medium-low speed until combined.
    4. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
    5. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.

    16. Cheesecake Buttercream

    Create a cheesecake macaron with this graham cracker filled buttercream. Optionally, layer in your favorite jam, marmalade, or curd to create a lemon or strawberry flavored cheesecake.

    cheesecake macarons.

    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 cup (60 grams) graham crackers, 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 graham crackers; 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. 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.

    Oreo macarons.

    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.

    18. Cookie Dough Buttercream

    Who doesn't love eating cookie dough by the spoonful before it's baked? This cookie dough buttercream is safe to eat without baking, thanks to the heat-treated flour. Easily make this filling gluten free by substituting the flour for a one-to-one gluten free flour. Optionally, decorate with mini chocolate chips.

    cookie dough macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • ¾ cup (90 grams) all purpose flour
    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ¾ cup (160 grams) firmly packed light brown sugar
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 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. Heat oven to 350°F (175°C). Spread flour into a thin layer on a baking sheet lined with parchment paper. Bake flour for 3 - 5 minutes until the flour reaches 160°F (72°C) on a digital thermometer. Set the flour aside and allow it to fully cool.
    2. Beat butter and brown sugar 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.
    3. Add flour and confectioners' sugar; mix on medium-low speed until combined.
    4. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
    5. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.

    19. Tiramisu Buttercream

    This classic Italian dessert is made into a buttercream filling by swapping cream cheese for mascarpone. Add in some espresso for a decadent and creamy macaron filling.

    tiramisu macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 8 tablespoons (113 grams) unsalted butter, softened to room temperature
    • 4 ounces (113 grams) mascarpone cheese, softened to room temperature
    • 1 large (14 grams) pasteurized egg yolk
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 1 tablespoon (14 grams or 15 ml) cooled freshly brewed espresso
    • 1 teaspoon (4 grams) vanilla extract
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

    1. Beat butter, mascarpone cheese, and egg yolk 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 espresso, 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. Store in the refrigerator in an airtight container for up to 7 days.

    20. Chocolate Brownie Buttercream

    Enjoy the rich, velvety taste of a brownie in macaron form. This filling is for all chocolate lovers who want a little indulgence in their life. Easily make this filling gluten free by substituting the flour for a one-to-one gluten free flour.

    brownie macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • ½ cup (60 grams) all purpose flour
    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • ½ cup (42 grams) unsweetened cocoa powder, measured then sifted
    • 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. Heat oven to 350°F (175°C). Spread flour into a thin layer on a baking sheet lined with parchment paper. Bake flour for 3 - 5 minutes until the flour reaches 160°F (72°C) on a digital thermometer. Set the flour aside and allow it to fully cool.
    2. 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.
    3. Add flour, confectioners' sugar, and cocoa powder; mix on medium-low speed until combined.
    4. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
    5. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.

    Fruit Infused

    21. Lemon Poppy Seed Ganache

    A classic and beloved flavor, lemon poppy seed, combines the subtle tangy taste of lemon with some crunch from poppy seeds. This filling is beautiful and vibrant, especially when paired with a bright yellow macaron shell.

    lemon poppy seed macarons.

    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
    • ½ cup (114 grams or 120 ml) heavy cream
    • 1 tablespoon (3 grams) freshly grated lemon peel
    • ¼ cup (55 grams or 60 ml) freshly squeezed lemon juice (about 2 lemons)
    • 1 tablespoon (14 grams) vanilla extract
    • 2 teaspoons (5 grams) poppy seeds
    • 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 lemon peel, lemon juice, vanilla extract, poppy seeds, 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.

    22. Grapefruit Ganache

    Add a hint of grapefruit to white chocolate to create a delightfully fresh citrus flavor.

    grapefruit ganache macarons.

    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
    • ½ cup (114 grams or 120 ml) heavy cream
    • 2 tablespoons (6 grams) freshly grated grapefruit peel
    • ¼ cup (55 grams or 60 ml) freshly squeezed grapefruit juice (about 1 grapefruit)
    • 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 grapefruit peel, grapefruit juice, 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.

    23. Orange Curd

    Indulge in a bright and sunny orange flavored curd. This sweet citrus filling is perfect during almost any season!

    orange curd macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 1 teaspoon (1 gram) freshly grated orange peel
    • ¼ cup (57 grams or 60 ml) freshly squeezed orange juice
    • ½ cup (98 grams) granulated sugar, divided
    • 1 large (50 grams) egg
    • 8 tablespoons (113 grams) room temperature unsalted butter, cut into 1 tablespoon (14 grams) pieces

    Instructions:

    1. Bring orange peel, orange juice, and ¼ cup (49 grams) granulated sugar to a boil in a small saucepan.
    2. Whisk the remaining ¼ cup (49 grams) granulated sugar and egg in a medium sized mixing bowl until combined.
    3. Once the orange juice is boiling, pour the mixture into the egg and sugar while whisking constantly to temper the egg.
    4. Transfer the mixture back to the saucepan, and continue cooking over medium high heat for 1 minute while whisking vigorously. Remove from heat; add in butter one piece at a time, whisking to incorporate.
    5. Transfer the curd to a small bowl. Press plastic wrap against the surface of the curd (to prevent a skin from forming on top), and refrigerate for 1 - 2 hours until the curd has thickened and cooled.
    6. Pipe about ½ teaspoon (3 - 4 grams) of curd inside a ring of buttercream or ganache filling.

    24. Orange Marmalade

    Marmalade highlights the bright and zesty essence of oranges. The sweet and bitter orange notes sprinkled throughout the marmalade provide a unique and delicious flavored filling.

    orange marmalade macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 1 ½ cups (290 grams) peeled and segmented orange
    • ¾ cup (149 grams) granulated sugar
    • ¼ cup (56 grams or 60 ml) water

    Instructions:

    1. Heat oranges, granulated sugar, and water 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.

    25. 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!

    blueberry macarons.

    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.

    26. Lime Curd

    Experience the bright flavors of lime with this creamy and rich curd. The zesty flavor will transport you to a tropical paradise with each bite.

    lime curd macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 1 teaspoon (1 gram) freshly grated lime peel
    • ¼ cup (57 grams or 60 ml) freshly squeezed lime juice
    • ½ cup (98 grams) granulated sugar, divided
    • 1 large (50 grams) egg
    • 8 tablespoons (113 grams) room temperature unsalted butter, cut into 1 tablespoon (14 grams) pieces

    Instructions:

    1. Bring lime peel, lime juice, and ¼ cup (49 grams) granulated sugar to a boil in a small saucepan.
    2. Whisk the remaining ¼ cup (49 grams) granulated sugar and egg in a medium sized mixing bowl until combined.
    3. Once the lime juice is boiling, pour the mixture into the egg and sugar while whisking constantly to temper the egg.
    4. Transfer the mixture back to the saucepan, and continue cooking over medium high heat for 1 minute while whisking vigorously. Remove from heat; add in butter one piece at a time, whisking to incorporate.
    5. Transfer the curd to a small bowl. Press plastic wrap against the surface of the curd (to prevent a skin from forming on top), and refrigerate for 1 - 2 hours until the curd has thickened and cooled.
    6. Pipe about ½ teaspoon (3 - 4 grams) of curd inside a ring of buttercream or ganache filling.

    27. Mango Compote

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

    mango compote macarons.

    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.

    Holiday Inspired

    28. Eggnog Buttercream

    If you're looking for a holiday inspired macaron, try this eggnog flavored buttercream. This recipe is filled with notes of nutmeg, vanilla, and cream. Don't forget to garnish the macaron shells with a sprinkle of nutmeg before baking.

    eggnog macarons.

    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 (28 grams or 30 ml) eggnog
    • 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 eggnog, 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.

    29. Apple Jam

    Apple jam is the perfect seasonal addition to macarons, especially during the fall.

    apple jam macarons.

    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.

    30. Hot Chocolate Buttercream

    When the cold winter months hit and you're ready to sip on a warm hot chocolate, it's time to make these hot chocolate buttercream filled macarons. This is the perfect winter and holiday flavor.

    hot chocolate macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • 2 cups (227 grams) confectioners' sugar, measured then sifted
    • ¼ cup (90 grams) hot chocolate powdered mix
    • 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 hot chocolate 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.

    31. Peppermint Bark Ganache

    Crunchy bites of peppermint candy are layered throughout this peppermint bark inspired ganache. This is a festive flavor that can be enjoyed throughout the holiday season.

    peppermint bark ganache macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 1 ¾ cups (325 grams) semi-sweet chocolate morsels
    • 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
    • 1 ¼ cup (284 grams or 295 ml) heavy cream
    • ½ cup (115 grams) hard peppermint candies, finely pulsed in a food processor
    • 1 tablespoon (14 grams) vanilla extract
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

    1. Place 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 peppermint candies, 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.

    32. Gingerbread Buttercream

    Celebrate the holidays with this warm and comforting gingerbread flavored buttercream. Optionally, decorate the macaron shells with an extra sprinkle of gingerbread spices before they’re baked.

    gingerbread macarons.

    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 teaspoon (2 grams) ground cinnamon
    • 1 teaspoon (2 grams) ground ginger
    • ½ teaspoon (1 gram) ground allspice
    • ½ teaspoon (1 gram) ground cloves
    • ½ teaspoon (1 gram) ground nutmeg
    • 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, cinnamon, ginger, allspice, cloves, and nutmeg; 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.

    33. Cranberry Jam

    While cranberries are in season during the fall, make this jam with a hint of orange juice. It’s a delicious jam that works well during the holiday season, especially if you’re looking for a unique Thanksgiving dessert.

    cranberry jam macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 1 ½ cups (165 grams) cranberries
    • ¾ cup (149 grams) granulated sugar
    • ¼ cup (56 grams or 60 ml) water
    • 1 tablespoon (14 grams or 15 ml) orange juice

    Instructions:

    1. Heat cranberries, granulated sugar, water, and orange 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.

    Sophisticated Flavors

    34. Pistachio Buttercream

    Salty pistachio buttercream filling is super creamy with subtle hints of an earthy, nutty flavor. This indulgent buttercream is reminiscent of a luxurious Italian gelato. Optionally, decorate the macaron shells with crushed pistachios before baking.

    pistachio macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ½ cup (130 grams) pistachio paste
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 2 tablespoons (28 grams or 30 ml) heavy cream
    • 1 teaspoon (4 grams) vanilla extract
    • ½ teaspoon (3 grams) fine sea salt

    Instructions:

    1. Beat butter and pistachio paste 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 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.

    35. Earl Grey Ganache

    Earl grey tea, a blend of black tea and bergamot, adds a sophisticated flavor profile to white chocolate ganache. This light and elegant ganache offers a subtle flavored filling.

    Early grey ganache macarons.

    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
    • 2 earl grey tea bags (5 grams)
    • 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. Place the earl grey tea bags in the hot heavy cream, and allow to steep for 5 minutes. Carefully, without ripping, squeeze the tea bags into the heavy cream to release additional flavor.
    3. Reheat the cream for an additional 45 - 60 seconds until steaming.
    4. 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.
    5. Add fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
    6. 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.

    36. Fig Buttercream

    The sweet, honey-like taste of figs is delicious in buttercream. Even if you don't have access to fresh figs, this recipe is made with fig spread or marmalade, so you can make this recipe no matter what time of year.

    fig buttercream macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • 2 cups (227 grams) confectioners' sugar, measured then sifted
    • ½ cup (160 grams) fig spread or marmalade
    • 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 fig 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.

    37. Honey Buttercream

    For a light and delicate macaron filling, try this honey buttercream. The harmonious blend of butter and honey creates a sweet yet elegant macaron combination.

    honey buttercream macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ¼ cup (84 grams) honey
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 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 and honey 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 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.

    38. Lavender Ganache

    The floral notes of lavender infuse perfectly into white chocolate ganache. This is a great filling if you’re looking for something light and delicate.

    lavender ganache macarons.

    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 ½ teaspoons (1 gram) culinary grade dried lavender
    • 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. Place lavender in the hot heavy cream, and allow to steep for 5 minutes. Strain and discard lavender.
    3. Reheat the cream for an additional 45 - 60 seconds until steaming.
    4. 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.
    5. Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
    6. 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.

    39. Matcha Ganache

    The earthy flavor of matcha makes the perfect filling for any tea lover. The bitter and grassy notes from the matcha are mellowed out thanks to the addition of the white chocolate.

    matcha ganache macarons.

    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 (6 grams) culinary grade matcha powder
    • 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. Whisk the hot heavy cream into the matcha powder until no clumps remain. 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.

    40. 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.

    mixed berry compote macarons.

    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.

    41. Nutella Buttercream

    For a unique and nutty tasting chocolate buttercream, try this Nutella filling. I prefer pairing this flavor with a rich, chocolatey macaron shell.

    Nutella macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ½ cup (160 grams) hazelnut spread (Nutella)
    • 2 cups (227 grams) confectioners' sugar, measured then sifted
    • 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 and hazelnut spread 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 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.

    Spiked With Alcohol

    42. Champagne Buttercream

    This is a boozy, yet sophisticated buttercream filling. The light and aromatic bubbly champagne (or prosecco) provides the perfect elegant macaron filling for an upscale event or party.

    champagne macarons.

    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.

    43. 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.

    Aperol spritz macarons.

    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.

    44. 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.

    pina colada macarons.

    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) or 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.

    45. Guinness Buttercream

    This boozy, chocolate filling is especially delicious around St. Patrick's Day. The bitter notes of hops pair perfectly with the dark, rich chocolate buttercream.

    Guinness buttercream macarons.

    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 (10 grams) unsweetened cocoa powder, measured then sifted
    • 3 tablespoons (40 grams or 45 ml) Guinness stout beer
    • 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 cocoa powder; mix on medium-low speed until combined.
    3. Add Guinness, 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.

    46. Baileys Irish Buttercream

    Whether you're celebrating St. Patrick's Day or just need a boozy macaron filling, this Baileys Irish cream recipe is the answer! It's especially delicious paired with chocolate macarons.

    Baileys Irish cream macarons.

    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 (43 grams or 45 ml) Baileys Irish 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 Baileys Irish 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.

    47. Espresso Martini Buttercream

    Filled with Kahlúa coffee liqueur and freshly brewed espresso, this recipe is reminiscent of the delicious espresso martini cocktail. Optionally, decorate the macarons with a coffee bean, just like the classic espresso martini garnish.

    espresso martini macarons.

    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) cooled freshly brewed espresso
    • 1 ½ tablespoons (17 grams or 22 ml) Kahlúa coffee liqueur
    • 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 espresso, coffee liqueur, 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.

    48. 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.

    margarita macarons.

    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.

    Wacky & Fun

    49. Funfetti Buttercream

    Funfetti filling is basically like eating your favorite cake batter with sprinkles. This flavor is perfect to celebrate a birthday or special occasion. Plus, you can decorate the macaron shells with fun, colorful sprinkles before baking.

    funfetti macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • 2 cups (227 grams) confectioners' sugar, measured then sifted
    • ½ cup (80 grams) funfetti or confetti cake mix
    • 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 funfetti 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.

    50. Banana Buttercream

    Experience a delightful fusion of fruity sweetness and creamy indulgence with this banana and cream cheese buttercream filling. Be sure to pair this filling with a brightly colored yellow macaron shell.

    banana macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 8 tablespoons (113 grams) unsalted butter, softened to room temperature
    • 4 ounces (113 grams) cold cream cheese
    • ½ ripe banana (50 grams), roughly chopped into small pieces
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 1 teaspoon (4 grams) vanilla extract
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

    1. Beat butter, cream cheese, and banana 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 1 minute until light and fluffy.
    5. Store in the refrigerator in an airtight container for up to 7 days.

    51. Cinnamon Roll Buttercream

    This filling combines cinnamon, brown sugar, and cream cheese to achieve a classic flavor. While eating this macaron, you’ll be reminded of a freshly baked cinnamon roll.

    cinnamon roll macarons.

    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
    • ½ cup (107 grams) firmly packed light brown sugar
    • 1 teaspoon (2 grams) ground cinnamon
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 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, cream cheese, brown sugar, and cinnamon 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 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.

    52. Cinnamon Toast Crunch Buttercream

    You'll love the nostalgic flavor of Cinnamon Toast Crunch buttercream. The cinnamon infused buttercream perfectly captures this iconic cereal flavor. Don't forget to decorate the macaron shells with an extra bite of this delicious cereal.

    cinnamon toast crunch macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • 2 cups (227 grams) confectioners' sugar, measured then sifted
    • ½ cup (25 grams) Cinnamon Toast Crunch cereal, 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 Cinnamon Toast Crunch cereal; 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.

    53. 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!

    lemonade macarons.

    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.

    54. 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.

    watermelon Kool-Aid macarons.

    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.

    55. Butterscotch Ganache

    If you’re in the mood for a scrumptious and rich filling, this butterscotch ganache will fill your palate with notes of brown butter, caramelized sugar, and molasses.

    butterscotch ganache macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 2 ½ cups (450 grams) butterscotch 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 butterscotch 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 butterscotch morsels. Make sure all of the butterscotch 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 butterscotch, 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.

    56. Pumpkin Spice Buttercream

    Embrace the flavors of fall with this pumpkin spice buttercream. The warm spices of cinnamon, nutmeg, and cloves will have you feeling all the warmth of the fall season. Optionally, decorate the macaron shells with some granulated sugar and pumpkin pie spice before baking.

    pumpkin spice macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ¼ cup (53 grams) firmly packed light brown sugar
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 1 tablespoon (5 grams) pumpkin pie spice
    • 2 tablespoons (28 grams) canned pumpkin puree
    • 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 and brown sugar 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 pumpkin pie spice; mix on medium-low speed until combined.
    3. Add pumpkin puree, 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.

    57. Sugar Cookie Ganache

    With hints of vanilla and buttery sugar cookies, this creamy ganache pairs perfectly with a bright colored shell. This classic flavor is sure to please almost any crowd.

    sugar cookie macarons.

    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
    • ½ cup (90 grams) sugar cookie mix
    • 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 sugar cookie mix, 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.

    Macaron Filling FAQs

    What is macaron filling made of?

    There are many different options for macaron fillings including buttercream, caramel, ganache, curd, and jam. The possibilities are endless! The key is making sure the filling doesn't slide off the macaron shell.

    What are some macaron fillings that don't need refrigeration?

    The best filling to keep at room temperature is American buttercream.

    Common American buttercream that's made with butter and confectioners' sugar can last about 2- 3 days outside of the refrigerator. Just make sure there isn't any added dairy, like milk or cream, in the recipe.

    How do I pick the color of the macaron shell?

    Typically, the color of the shell signals the flavor of the macaron. For example, if you're making a macaron with blueberry filling, you would want to consider coloring the macaron batter blue.

    Can I make the macaron filling ahead of time?

    Yes, many of the filling recipes listed above can be made ahead of time. Refer to the recipe notes for more specific details.

    Can I pipe the macaron filling using a piping tip?

    Yes! Many of the macaron fillings, especially buttercream, can be piped into fun and creative designs. I love using the extra-large Wilton tips to make fun piping designs on my macarons.

    Other Articles You May Enjoy

    Be sure to check out these other macaron-related articles:

    • four imperfect macaron shells.
      15 Tips for Making & Troubleshooting Macarons
    • yellow macarons filled with lemon curd.
      How To Flavor Macarons (28 Easy Ideas)
    • hand piping blue macarons on a parchment lined baking sheet.
      Printable Macaron Template Guide (Free PDF)
    • various colored macarons on a white background.
      30+ Best Macaron Recipes

    Love this guide? Please leave a comment below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    More Macaron Recipes

    • ice cream cone shaped macarons in a bowl.
      Shaped Macarons (& Free Piping Templates)
    • purple lavender macarons in a bowl.
      30 Valentine's Day Macarons
    • quality of a well baked macaron shell with labels.
      What Should My Macarons Look Like
    • cream cheese brown butter macarons in a bowl.
      Brown Butter Buttercream Macaron Filling

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Caroline Campbell-Charles

      June 03, 2023 at 10:53 pm

      Please recommend a ganache based filing in the color gold. Would I make a white chocolate ganache and add gold gel food coloring?

      Thank you.

      Reply
      • Jessica Mode

        June 04, 2023 at 3:01 pm

        Hi Caroline! You could definitely try that! Sometimes food coloring makes the consistency of ganache a little weird, so you'll have to test it out. You could also check out Callebaut Finest Belgian Gold Chocolate (here's an affiliate link: https://bit.ly/3IXoNB0) if the food coloring isn't giving you the texture you were hoping for.

        Reply
        • Caroline Campbell-Charles

          June 04, 2023 at 4:10 pm

          Thanks Jessica. I tried to make the Red Velvet Macarons today. They didn’t come out so well. They cracked on the top and looked terrible. Is there a link to send you a picture and perhaps you can let me know what I’m doing incorrectly. Thank you for your time.

          Reply

    Primary Sidebar

    Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

    More about me →

    Breakfast Recipe Ideas

    • overnight oats in a mason jar topped with strawberry.
      Chocolate Covered Strawberry Overnight Oats

    • cheesy open faced tuna with avocado.
      California Open Faced Tuna Melt

    • three chorizo tacos topped with an avocado slice laying on wooden cutting board.
      Mexican Breakfast Tacos

    • cherry smoothie topped with chocolate granola.
      Cherry Granola Smoothie

    Veggie Side Dishes

    • crispy rosemary baby potatoes in a bowl.
      Crispy Rosemary Baby Potatoes

    • roasted brussel sprouts topped with balsamic glaze and parmesan cheese.
      Brussel Sprouts With Balsamic Glaze (4 Ingredients)

    • blue cheese and almond green beans.
      Almond and Blue Cheese Green Beans

    • garlic cauliflower mash garnished with panko and chives.
      Garlic Parmesan Cauliflower Mash

    Footer

    ↑ back to top

    About Us

    Learn About Us
    Privacy Policy
    Accessibility Statement
    Disclaimer
    Terms of Use

    Newsletter

    Sign Up for weekly emails and updates

    Contact

    Contact Us
    Shop Courses & Products
    Work With Us

    As an LTK & Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Homebody Eats®

    four photos of various flavored macarons.