25+ Fruit Macaron Filling Recipes

If you're looking for some unique fruit macarons, you've come to the right place! All of these filling recipes utilize fruit in some creative ways - either fresh, freeze-dried, or frozen fruit.

There are many different fruit recipes for every season, depending on what you have access to.

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

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

Now, it's time for you to explore all of the best fruit macaron filling ideas:

1. Aperol Spritz Marmalade

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

2. Apple Butter Buttercream

This classic flavor will remind you of a crisp fall day in an apple orchard. Optionally, add a pinch of cinnamon to the buttercream for an even more warm and cozy fall flavor.

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
• ¼ cup (70 grams) apple butter
• 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 apple butter, 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.

3. Apple Compote

Apple compote is the perfect warm and comforting filling, especially during autumn.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (175 grams) peeled, cored, and finely diced honeycrisp or granny smith apple (about 1 - 2 medium apples)
• ¼ cup (56 grams or 60 ml) water
• 6 tablespoons (80 grams) firmly packed light brown sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

4. 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.

5. Blackberry Jam

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

6. 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.

7. Blueberry Jam

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

8. Brandy Cherry Compote

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

9. Cherry Compote

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

10. 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.

11. Dark Chocolate Raspberry Ganache

Try this luxurious combination of dark chocolate and raspberry. By using raspberry preserves, you’ll achieve the same delicious raspberry taste with minimal effort.

Yields: 48 - 96 macarons

Ingredients:

• 1 ¾ cups (315 grams) dark chocolate morsels
• ¾ cup (225 grams) raspberry preserves
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• 1 ½ cup (350 grams or 355 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

12. 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.

13. Grapefruit Curd

This tart grapefruit curd pairs perfectly with sweet vanilla buttercream. You'll be craving more of this tangy and delicious combination.

Yields: 48 - 96 macarons

Ingredients:

• 1 teaspoon (1 gram) freshly grated grapefruit peel
• ¼ cup (57 grams or 60 ml) freshly squeezed grapefruit 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 grapefruit peel, grapefruit 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 grapefruit 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.

14. 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.

15. 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:

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

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

22. Passion Fruit Ganache

The tangy taste of passion fruit pairs nicely with the sweet notes of white chocolate. This fruity flavored ganache adds a burst of tropical brightness.

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
• ¼ cup (60 grams or 60 ml) passion fruit puree
• 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 passion fruit puree 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. Peach Jam

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

24. Pineapple Compote

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

25. Raspberry Compote

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

26. Red Wine Pear Compote

Pear and red wine is an elegant fusion of flavors that is sure to add a bit of sophistication to any macaron. Pair with chocolate buttercream or chocolate ganache to allow the red wine to shine.

Yields: 48 - 96 macarons

Ingredients:

• 1 ½ cups (225 grams) peeled, cored, and finely diced Barlett pear (about 2 - 3 medium pears)
• ¼ cup (56 grams or 60 ml) dry, fruity red wine (like Syrah/ Shiraz)
• 6 tablespoons (74 grams) granulated sugar
• 1 tablespoon (7 grams) corn starch
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Mix pears, red wine, 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 pears have cooked down and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
3. Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
4. Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.

27. Strawberry Buttercream

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

28. Strawberry Cream Cheese Buttercream

This refreshing strawberry cream filling is a beautiful pink color, making it the perfect summer macaron filling. This recipe uses freeze-dried strawberries to add in the delicious strawberry flavor.

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 ½ cups (40 grams) freeze dried strawberries, 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 freeze dried strawberries; 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.

29. Strawberry Jam

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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