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!
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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!
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.
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla bean paste, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla bean paste, and fine sea salt; mix until fully combined.
- 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.
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:
- Heat raspberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- 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.
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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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.
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:
- Place chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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.
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:
- Bring lemon peel, lemon juice, and ¼ cup (49 grams) granulated sugar to a boil in a small saucepan.
- Whisk the remaining ¼ cup (49 grams) granulated sugar and egg in a medium sized mixing bowl until combined.
- Once the lemon juice is boiling, pour the mixture into the egg and sugar while whisking constantly to temper the egg.
- 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.
- 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.
- 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.
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:
- 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.
- 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.
- 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.
- 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.
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:
- 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.
- 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.
- Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream mixture, vanilla extract, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar, M&M's chocolate candies, and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar and Dutch-processed cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, mint extract, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar and red velvet cake mix; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- 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.
- Add flour, confectioners' sugar, oats, and cinnamon; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar and graham crackers; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar and Oreo cookies; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- 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.
- Add flour and confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add espresso, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
- 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:
- 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.
- 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.
- Add flour, confectioners' sugar, and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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.
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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- 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.
- 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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add grapefruit peel, grapefruit juice, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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:
- Bring orange peel, orange juice, and ¼ cup (49 grams) granulated sugar to a boil in a small saucepan.
- Whisk the remaining ¼ cup (49 grams) granulated sugar and egg in a medium sized mixing bowl until combined.
- Once the orange juice is boiling, pour the mixture into the egg and sugar while whisking constantly to temper the egg.
- 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.
- 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.
- 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:
- Heat oranges, granulated sugar, and water over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer marmalade to a small bowl, and refrigerate for 1 hour until fully cooled.
- 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:
- 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.
- Add confectioners' sugar and freeze dried blueberries; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Bring lime peel, lime juice, and ¼ cup (49 grams) granulated sugar to a boil in a small saucepan.
- Whisk the remaining ¼ cup (49 grams) granulated sugar and egg in a medium sized mixing bowl until combined.
- Once the lime juice is boiling, pour the mixture into the egg and sugar while whisking constantly to temper the egg.
- 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.
- 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.
- 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:
- Mix mango, water, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
- 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.
- Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
- 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.
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add eggnog, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Heat apples, granulated sugar, water, lemon juice, cinnamon, nutmeg, allspice, and cloves over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- 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:
- 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.
- Add confectioners' sugar and hot chocolate mix; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Place chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add peppermint candies, vanilla extract, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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:
- 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.
- Add confectioners' sugar, cinnamon, ginger, allspice, cloves, and nutmeg; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Heat cranberries, granulated sugar, water, and orange juice over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- 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.
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Reheat the cream for an additional 45 - 60 seconds until steaming.
- 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.
- Add fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add fig spread, heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Reheat the cream for an additional 45 - 60 seconds until steaming.
- 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.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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:
- 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.
- 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.
- Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add champagne, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Heat oranges, granulated sugar, Aperol liqueur, and champagne over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer marmalade to a small bowl, and refrigerate for 1 hour until fully cooled.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add cream of coconut, rum, lime juice, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
- Add Guinness, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add Baileys Irish cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add espresso, coffee liqueur, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add tequila, triple sec, lime peel, lime juice, and fine sea salt; mix until fully combined.
- 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.
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:
- 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.
- Add confectioners' sugar and funfetti cake mix; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add vanilla extract and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 1 minute until light and fluffy.
- 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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar and Cinnamon Toast Crunch cereal; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar and powdered lemonade; mix on medium-low speed until combined.
- Add heavy cream and fine sea salt; mix until fully combined.
- 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:
- 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.
- Add confectioners' sugar and watermelon Kool-Aid; mix on medium-low speed until combined.
- Add heavy cream and fine sea salt; mix until fully combined.
- 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:
- Place butterscotch morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add vanilla extract and fine sea salt to the butterscotch, and whisk until the mixture is smooth and fully blended.
- 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:
- 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.
- Add confectioners' sugar and pumpkin pie spice; mix on medium-low speed until combined.
- Add pumpkin puree, heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- 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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add sugar cookie mix, vanilla extract, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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
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.
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.
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.
Yes, many of the filling recipes listed above can be made ahead of time. Refer to the recipe notes for more specific details.
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.
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Love this guide? Please leave a comment below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.
Caroline Campbell-Charles
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.
Jessica Mode
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.
Caroline Campbell-Charles
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.