25+ Summer Macarons

I always love making delicious macaron filling recipes based off of the season and the ingredients that are super fresh. Here are some of my favorite macaron fillings for the summer season.

If you want even more delicious filling recipes, check out my macaron filling digital cookbook with 100+ filling recipes.

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.

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.

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.

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.

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.

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.

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 or fresh 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.

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 or fresh 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.

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.

For a light and delicate macaron filling, try this honey buttercream. The harmonious blend of butter and honey creates a sweet yet elegant macaron combination.

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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.

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.

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.

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.

This buttercream is everything you love about drinking a glass of cold lemonade. It's super tart yet sweet, and the bright yellow color is sure to cheer you up!

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 2 tablespoons (25 grams) powdered lemonade mix
• 2 tablespoons (28 grams or 30 ml) heavy cream
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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.

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.

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.

Every margarita lover needs to try this boozy buttercream recipe. It's filled with tequila, triple sec, and lime, just like your favorite cocktail recipe. This flavor is perfect for a summer party.

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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.

The earthy flavor of matcha makes the perfect filling for any tea lover. The bitter and grassy notes from the matcha are mellowed out thanks to the addition of the white chocolate.

Yields: 48 - 96 macarons

Ingredients:

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

Instructions:

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.

Fresh mint brings an elevated taste to this chocolate ganache. The fresh mint gives a bright and refreshing taste to the filling. At the first bite, you’ll taste the sweet chocolate, followed by a pungent note of mint.

Yields: 48 - 96 macarons

Ingredients:

• 1 ¾ cups (325 grams) semi-sweet chocolate morsels
• 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
• 1 ¼ cup (284 grams or 295 ml) heavy cream
• ¼ cup (6.5 grams) firmly packed fresh mint leaves
• 1 tablespoon (14 grams) vanilla extract
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

1. Place chocolate morsels and butter in a medium-sized heat-safe bowl.
2. Place heavy cream and mint leaves in the container of an electric blender. Cover and blend on high speed for about 20 seconds, or until the mint is finely chopped.
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 whisk 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.
6. Store in the refrigerator in an airtight container for up to 7 days.

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 or fresh 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.

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.

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.

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.

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) 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.

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 or fresh 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.

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.

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.

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.

If you're looking for a tart yet delicious buttercream filling, try this Kool-Aid flavored watermelon buttercream. This bright pink buttercream is sure to bring back some fun and nostalgia.

Yields: 48 - 96 macarons

Ingredients:

• 12 tablespoons (170 grams) unsalted butter, softened to room temperature
• 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
• 4 teaspoons (18 grams) watermelon powdered Kool-Aid mix
• 2 tablespoons (28 grams or 30 ml) heavy cream
• ¼ teaspoon (1.5 grams) fine sea salt

Instructions:

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 watermelon Kool-Aid; 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.