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20 Spring Macaron Recipes

Published: by · This content may include affiliate links.

Bake some fun macarons for the spring season using spring inspired ingredients. These 20 spring macaron filling recipes are delicious and easy-to-make.

strawberry cream macarons.

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Before making your spring macarons, look through the list below to choose the spring filling recipe you'd most enjoy. Next, use one of the following recipes to make the macaron shells:

  • 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.
  • 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.
  • 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).
  • Chocolate macarons: If you'd prefer a chocolate based macaron shell, use this recipe that adds cocoa powder to the macarons.

15 Free Macaron Filling Recipes

Are you looking for macaron filling recipes that…

✅ Taste great

✅ Are easy to make (no fuss)

✅ Can be used over and over again

✅ Are sure to please a crowd

​

Then this (free) recipe guide is for you! You'll receive my top 15 favorite macaron filling recipes.

    ​

    Jump to:

    Let's jump into all of the spring macaron 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.

    Aperol spritz macarons.

    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. Blueberry Buttercream

    Once spring 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!

    blueberry 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
    • 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.

    3. Carrot Cake Buttercream

    This carrot cake buttercream has all of the warm spices, bits of carrots, and cream cheese frosting just like a normal piece of cake. The freshly grated carrots add fun texture and color.

    carrot cake macarons.

    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 (80 grams) boxed carrot 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
    • ¼ cup (25 grams) finely grated carrots

    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 carrot cake mix; mix on medium-low speed until combined.
    3. Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
    4. Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.
    5. Mix carrots into the buttercream by hand with a silicone spatula.
    6. Store in the refrigerator in an airtight container for up to 7 days.

    4. 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.

    dark chocolate raspberry ganache macarons.

    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.

    5. Grapefruit Curd

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

    grapefruit curd macarons.

    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.

    6. Grapefruit Ganache

    Add a hint of grapefruit to white chocolate to create a delightfully fresh citrus flavor.

    grapefruit ganache macarons.

    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.

    7. 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.

    honey buttercream macarons.

    Yields: 48 - 96 macarons

    Ingredients:

    • 12 tablespoons (170 grams) unsalted butter, softened to room temperature
    • ¼ cup (84 grams) honey
    • 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
    • 2 tablespoons (28 grams or 30 ml) heavy cream
    • 1 teaspoon (4 grams) vanilla extract
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

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

    8. 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.

    lavender ganache macarons.

    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.

    9. 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.

    lemon curd macarons.

    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.

    10. 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.

    lemon poppy seed macarons.

    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.

    11. 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!

    lemonade 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
    • 2 tablespoons (25 grams) powdered lemonade mix
    • 2 tablespoons (28 grams or 30 ml) heavy cream
    • ¼ teaspoon (1.5 grams) fine sea salt

    Instructions:

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

    12. 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.

    margarita 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
    • 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.

    13. 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.

    matcha ganache macarons.

    Yields: 48 - 96 macarons

    Ingredients:

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

    Instructions:

    1. Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
    2. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Whisk the hot heavy cream into the matcha powder until no clumps remain. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
    3. Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
    4. Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.

    14. 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.

    mixed berry compote macarons.

    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.

    15. Pineapple Compote

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

    pineapple compote macarons.

    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.

    16. 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, but is especially delicious in the spring. Don't forget to pair this filling with a pretty pink shell.

    strawberry buttercream 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
    • 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.

    17. 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 the delicious strawberry flavor.

    strawberry cream macarons.

    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.

    18. Strawberry Jam

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

    strawberry jam macarons.

    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.

    19. 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.

    white chocolate ganache macarons.

    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.

    20. Lemon Buttercream

    lemon buttercream macarons in a bowl.

    Yields: 30 macarons

    Ingredients:

    • 7 tablespoons (99 grams) unsalted butter, softened to room temperature
    • 2 cups (227 grams) confectioners' sugar, measured then sifted
    • ½ tablespoon (1.5 grams) freshly grated lemon peel
    • 2 tablespoons (30 grams) freshly squeezed lemon juice
    • 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 lemon peel, lemon juice, and fine sea salt; mix until fully combined.

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