57 Filling Recipes For Macarons

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.