Jam & Marmalade Macaron Filling Recipes

Jam and marmalade are one of my favorite types of macaron fillings. With a multitude of flavors and textures, the jams and marmalades add freshness to each bite.

I prefer to add jam or marmalade inside a ring of buttercream or ganache (either chocolate ganache or white chocolate ganache), so they have a longer shelf life.

Once you've selected the filling you most enjoy, choose a shell recipe to pair with the jam or marmalade. 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 jam and marmalade macaron filling ideas:

1. Aperol Spritz Marmalade

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

Yields: 48–96 macarons

Ingredients:

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

Instructions:

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

2. Apple Jam

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

Yields: 48–96 macarons

Ingredients:

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

Instructions:

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

3. Blackberry Jam

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

Yields: 48–96 macarons

Ingredients:

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

Instructions:

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

4. Blueberry 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.

5. Cherry Jam

Sweet, summertime cherries turn into a rich and vibrant jam.

Yields: 48–96 macarons

Ingredients:

• 1 ½ cups (240 grams) pitted and roughly chopped cherries
• ¾ cup (149 grams) granulated sugar
• 5 tablespoons (73 grams or 75 ml) apple juice

Instructions:

1. Heat cherries, granulated sugar, and apple 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. There will still be a small amount of liquid that runs from the jam.
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. 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.

7. 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.

8. 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:

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

9. 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.