25+ Mother's Day Macarons

Make some festive macarons for your mom or the person you love! These 25+ macaron filling recipes are perfect to make for Mother's Day macarons.

Once you've selected the filling you most enjoy, choose a shell recipe to pair with the 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 Mother's Day macaron ideas:

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

The rich and nutty flavor of brown butter packs lots of flavor into this indulgent filling. It's the perfect balance of sweet and toasty notes.

Yields: 48 - 96 macarons

Ingredients:

• 4 tablespoons (57 grams) unsalted butter
• 6 ounces (170 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 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Heat butter in a saucepan over medium-low heat, stirring continuously, until there are golden brown flecks at the bottom of the saucepan, and you smell a nutty aroma, about 3 - 5 minutes. Be sure to watch the butter throughout the entire browning process to ensure the butter does not burn. As the butter melts down, foam will begin to form. As soon as you can see golden brown flecks, remove the butter from the heat and transfer to a heat-proof bowl to cool.
2. Beat cooled 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.
3. Add confectioners' sugar; mix on medium-low speed until combined.
4. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
5. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.

After attending culinary school in Italy, I fell in love with this Sicilian treat. This filling is infused with ricotta cheese as well as hints of chocolate. You'll bring a touch of Italy to your macarons with this easy filling.

Yields: 48 - 96 macarons

Ingredients:

• 10 tablespoons (141 grams) unsalted butter, softened to room temperature
• ¼ cup (60 grams) cold ricotta cheese
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• ¼ cup (45 grams) semi-sweet chocolate morsels, finely pulsed in a food processor
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Beat butter and ricotta 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 chocolate morsels; 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 5 minutes until light and fluffy.

Caramel is a classic flavor that blends perfectly into buttercream. For an even saltier caramel, add an additional ¼ teaspoon (1.5 grams) of fine sea salt. Optionally, layer this buttercream with a ganache or compote to amp up the flavor.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• ½ cup (142 grams) caramel
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

Caramelized chocolate is made by cooking chocolate in the oven until it reaches a golden brown color. Baking the chocolate imparts a rich, nutty flavor similar to brown butter or caramel.

Yields: 48 - 96 macarons

Ingredients:

• 15.9 ounces (450 grams) white chocolate bar
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• ¾ cup (165 grams or 175 ml) heavy cream
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Heat oven to 350°F (180°C). Place white chocolate bars on a baking sheet lined with a silicone baking mat. Bake for 15 - 20 minutes until the chocolate is golden brown and caramelized. Allow to cool.
2. Crumble caramelized white chocolate. Place white chocolate crumbles and butter in a medium-sized heat-safe bowl.
3. 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.
4. Add vanilla extract and fine sea salt to the chocolate, and use an immersion blender to combine until the mixture is smooth and fully blended.
5. 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.

A classic chai tea infuses the flavors of cardamom, cinnamon, ginger, and cloves throughout the ganache. It’s the perfect medley of warm spices.

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 chai tea bags (4 grams)
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Place the chai tea bags in the hot heavy cream, and allow to steep for 5 minutes. Carefully, without ripping, squeeze the tea bags into the heavy cream to release additional flavor.
3. Reheat the cream for an additional 45 - 60 seconds until steaming.
4. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
5. Add fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
6. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

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

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 3 tablespoons (35 grams or 45 ml) champagne or prosecco
• ½ teaspoon (2 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

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

Yields: 48 - 96 macarons

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened to room temperature
• 4 ounces (113 grams) cream cheese, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 1 cup (60 grams) graham crackers, finely pulsed in a food processor
• 1 tablespoon (14 grams or 15 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

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.

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:

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

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:

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

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:

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

You’ll instantly be transported to a coffee shop with this cinnamon latte. A hint of espresso adds a kick of caffeine to the ganache, combined with delicious flavor from the cinnamon.

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 teaspoon (1 gram) ground cinnamon
• ½ cup (114 grams or 115 ml) heavy cream
• 2 ounces (55 grams or 60 ml) freshly brewed espresso
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place white chocolate morsels, butter, and ground cinnamon in a medium-sized heat-safe bowl.
2. Combine heavy cream and espresso and heat 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 mixture 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.

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

Yields: 48 - 96 macarons

Ingredients:

• 8 tablespoons (113 grams) unsalted butter, softened to room temperature
• 4 ounces (113 grams) cream cheese, softened to room temperature
• ½ cup (107 grams) firmly packed light brown sugar
• 1 teaspoon (2 grams) ground cinnamon
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 1 tablespoon (14 grams or 15 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

Coconut flakes add an extra layer of flavor and texture to macarons.

Yields: 36 - 44 macarons

Ingredients:

• ½ cup (99 grams) granulated sugar, large impurities removed
• 2 tablespoons (28 grams or 30 ml) water
• ¼ cup (57 grams or 60 ml) heavy cream
• 6 tablespoons (85 grams) unsalted butter, cut into 1 tablespoon (14 grams) pieces
• ¼ cup (15 grams) unsweetened coconut flakes
• ¼ teaspoon (1 gram) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

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.

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

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 1 ½ tablespoons (17 grams or 22 ml) cooled freshly brewed espresso
• 1 ½ tablespoons (17 grams or 22 ml) Kahlúa coffee liqueur
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

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

Yields: 48 - 96 macarons

Ingredients:

• 2 ½ cups (450 grams) white chocolate morsels
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• ¾ cup (165 grams or 175 ml) heavy cream
• 1 ½ teaspoons (1 gram) culinary grade dried lavender
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes until the heavy cream begins to steam and bubble but doesn’t boil over. Place lavender in the hot heavy cream, and allow to steep for 5 minutes. Strain, and discard lavender.
3. Reheat the cream for an additional 45 - 60 seconds until steaming.
4. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
5. Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
6. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

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.

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 Mother's Day party.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 1 ½ tablespoons (17 grams or 22 ml) blanco tequila
• 1 ½ tablespoons (17 grams or 22 ml) triple sec
• 2 teaspoons (1 gram) freshly grated lime peel
• Juice of 1 lime (about 1 tablespoon or 10 grams)
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

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.

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

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• ½ cup (160 grams) hazelnut spread (Nutella)
• 2 cups (227 grams) confectioners' sugar, measured then sifted
• 2 tablespoons (28 grams or 30 ml) heavy cream
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

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.

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

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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

If you enjoy sipping on piña coladas by the beach, you're going to love this buttercream. It's filled with coconut, lime juice, and some boozy rum. Pair with a brightly colored shell to complete this macaron.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 5 tablespoons (88 grams) cream of coconut
• 2 tablespoons (20 grams or 30 ml) or black rum
• ½ tablespoon (4 grams or 7 ml) freshly squeezed lime juice
• 1 teaspoon (4 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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

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.

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:

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