Need some inspiration for the perfect Valentine's Day macaron flavors? Look no further than these filling recipes for 30 easy and delicious ideas.

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Valentine's Day is one of my favorite holidays to celebrate as someone who loves baking. After all, it's the holiday that's full of sweet treats.
If you need some delicious flavors and ideas to inspire your Valentine's Day macarons, you've come to the right place!
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:
- 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.
Now, it's time for you to explore all of the best Valentine's Day macaron filling ideas:
1. Almond Joy Buttercream
Candy bar flavored macarons are sure to be delicious, especially when filled with flavors of chocolate, coconut, and almonds, just like an Almond Joy. Dip the macaron shells in some melted chocolate after they’ve baked and cooled, then sprinkle with extra coconut flakes for a beautiful presentation.
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 (42 grams) unsweetened cocoa powder, measured then sifted
- ¼ cup (25 grams) sliced almonds, finely chopped
- ¼ cup (15 grams) unsweetened coconut flakes
- 2 tablespoons (28 grams or 30 ml) heavy cream
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- 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.
- Add confectioners' sugar, cocoa powder almonds, and coconut flakes; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.
2. 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:
- Heat oranges, granulated sugar, Aperol liqueur, and champagne over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer marmalade to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of marmalade inside a ring of buttercream or ganache filling.
3. Baileys Irish Buttercream
If you're celebrating and need a boozy macaron filling, this Baileys Irish cream recipe is the answer! It's especially delicious paired with chocolate 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
- 3 tablespoons (43 grams or 45 ml) Baileys Irish cream
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add Baileys Irish cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
4. Biscoff Buttercream
Biscoff cookie butter is a rich and delicious flavor that pairs perfectly between two macaron shells. Any cookie lover will enjoy this flavor with the warm spices of Biscoff cookies.
Yields: 48 - 96 macarons
Ingredients:
- 8 tablespoons (113 grams) unsalted butter, softened to room temperature
- ½ cup (140 grams) Biscoff cookie butter
- 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:
- Beat butter and Biscoff cookie 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
5. Blackberry Jam
Ripe and juicy blackberries make the perfect jam that adds a burst of 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:
- Heat blackberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
6. Brandy Cherry Compote
This brandy infused cherry compote is a rich and indulgent boozy filling that’s especially perfect during the Valentine's Day season.
Yields: 48 - 96 macarons
Ingredients:
- 1 ½ cups (210 grams) frozen cherries
- ¼ cup (56 grams or 60 ml) brandy
- 6 tablespoons (74 grams) granulated sugar
- 1 tablespoon (7 grams) corn starch
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Mix frozen cherries, brandy, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
- 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.
- Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.
7. Brown Butter Buttercream
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:
- 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.
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
8. Cannoli Buttercream
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:
- 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.
- Add confectioners' sugar and chocolate morsels; mix on medium-low speed until combined.
- Add vanilla extract and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
9. Caramel Buttercream
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
10. Caramelized White Chocolate Ganache
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:
- 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.
- Crumble caramelized white chocolate. Place white chocolate crumbles and butter in a medium-sized heat-safe bowl.
- 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.
- 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.
- 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. Chai Tea Ganache
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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Reheat the cream for an additional 45 - 60 seconds until steaming.
- 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.
- Add fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.
12. Champagne Buttercream
This is a boozy, yet sophisticated buttercream filling. The light and aromatic bubbly champagne (or prosecco) provides the perfect elegant macaron filling.
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add champagne, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
13. Cheesecake Buttercream
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:
- 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.
- Add confectioners' sugar and graham crackers; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
14. Cherry Compote
Cherries are the perfect addition to macarons, especially when they're sandwiched in between a ring of buttercream filling. The natural sweetness of cherries adds a fruity dimension.
Yields: 48 - 96 macarons
Ingredients:
- 1 ½ cups (210 grams) frozen cherries
- ¼ cup (56 grams or 60 ml) water
- 6 tablespoons (74 grams) granulated sugar
- 1 tablespoon (7 grams) corn starch
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Mix frozen cherries, water, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
- 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.
- Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.
15. Chocolate Brownie Buttercream
Enjoy the rich, velvety taste of a brownie in macaron form. This filling is for all chocolate lovers who want a little indulgence in their lives. Easily make this filling gluten free by substituting the flour for a one-to-one gluten free flour.
Yields: 48 - 96 macarons
Ingredients:
- ½ cup (60 grams) all purpose flour
- 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
- 2 tablespoons (28 grams or 30 ml) heavy cream
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Heat oven to 350°F (175°C). Spread flour into a thin layer on a baking sheet lined with parchment paper. Bake flour for 3 - 5 minutes until the flour reaches 160°F (72°C) on a digital thermometer. Set the flour aside and allow it to fully cool.
- 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.
- Add flour, confectioners' sugar, and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.
16. Chocolate Caramel
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:
- 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.
- 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.
- 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.
- Allow caramel to cool in the refrigerator for 1 - 3 hours until thickened.
17. Chocolate Espresso Buttercream
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:
- 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.
- 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.
- Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream mixture, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
18. Chocolate M&M’s Buttercream
Who doesn't love the classic taste of M&M's chocolate candies? This buttercream not only incorporates a crunchy bite of M&M's in the macarons, but it also has a rich, nostalgic flavor. Garnish each filled macaron with a colorful M&M's candy.
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 (100 grams) M&M's chocolate candies, finely pulsed in a food processor
- ½ cup (42 grams) unsweetened cocoa powder, 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:
- 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.
- Add confectioners' sugar, M&M's chocolate candies, and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
19. Chocolate Mascarpone Buttercream
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:
- 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.
- Add confectioners' sugar and Dutch-processed cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
20. Chocolate Reese’s Buttercream
Whether you have leftover candy that needs to be used up, or you just love Reese's, this recipe is for you. Don't forget to garnish with an extra Reese's cup to finish off the filled macaron.
Yields: 48 - 96 macarons
Ingredients:
- 12 tablespoons (170 grams) unsalted butter, softened to room temperature
- ½ cup (95 grams) Reese's peanut butter cups, roughly chopped
- 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
- ½ cup (42 grams) unsweetened cocoa powder, 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:
- Beat butter and Reese's peanut butter cups 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.
- Add confectioners' sugar and cocoa powder; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes. The filling will still be slightly thick.
21. Chocolate Turtle Ganache
Chocolate turtle candies are known for their flavors of pecan, caramel, and rich chocolate. This ganache filling is indulgent with a bit of crunch thanks to the pecans scattered throughout.
Yields: 48 - 96 macarons
Ingredients:
- 1 ¾ cups (325 grams) semi-sweet chocolate morsels
- ½ cup (140 grams) caramel
- 3 tablespoons (42 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 (30 grams) pecans, finely pulsed in a food processor
- 1 tablespoon (14 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Place chocolate morsels, caramel, and butter in a medium-sized heat-safe bowl.
- 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.
- Add pecans, vanilla extract, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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.
22. Dark Chocolate Raspberry Ganache
Try this luxurious combination of dark chocolate and raspberry. By using raspberry preserves, you’ll achieve the same delicious raspberry taste with minimal effort.
Yields: 48 - 96 macarons
Ingredients:
- 1 ¾ cups (315 grams) dark chocolate morsels
- ¾ cup (225 grams) raspberry preserves
- 6 tablespoons (85 grams) unsalted butter, softened to room temperature and cut into 1 tablespoon (14 grams) pieces
- 1 ½ cup (350 grams or 355 ml) heavy cream
- 1 tablespoon (14 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Place chocolate morsels, raspberry preserves, and butter in a medium-sized heat-safe bowl.
- 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.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.
23. 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.

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:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Reheat the cream for an additional 45 - 60 seconds until steaming.
- 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.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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.
24. Pistachio Buttercream
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:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
25. 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:
- Heat raspberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- 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.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of jam inside a ring of buttercream or ganache filling.
26. Red Velvet Buttercream
This buttercream combines the flavors of red velvet cake plus cream cheese frosting all in one easy filling recipe. Pair the bright red buttercream with a white shell for the iconic red velvet cake look.
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
- ¾ cup (120 grams) boxed red velvet 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
Instructions:
- 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.
- Add confectioners' sugar and red velvet cake mix; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
27. Red Wine Pear Compote
Pear and red wine is an elegant fusion of flavors that is sure to add a bit of sophistication to any macaron. Pair with chocolate buttercream or chocolate ganache to allow the red wine to shine.
Yields: 48 - 96 macarons
Ingredients:
- 1 ½ cups (225 grams) peeled, cored, and finely diced Barlett pear (about 2 - 3 medium pears)
- ¼ cup (56 grams or 60 ml) dry, fruity red wine (like Syrah/ Shiraz)
- 6 tablespoons (74 grams) granulated sugar
- 1 tablespoon (7 grams) corn starch
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Mix pears, red wine, granulated sugar, corn starch, and fine sea salt in a small saucepan, and cook over medium high heat until boiling.
- Reduce heat to medium-low, and simmer until the pears have cooked down and the compote has thickened, about 8 - 10 minutes. Stir occasionally to ensure the fruit doesn't burn.
- Transfer the compote to a small bowl, and refrigerate for 1 hour until fully cooled.
- Spoon about ½ teaspoon (4 - 5 grams) of compote inside a ring of buttercream or ganache filling.
28. Strawberry Buttercream
This macaron filling perfectly captures the sweet and vibrant taste of strawberries. Using strawberry fruit spread gives you access to this flavor all year long. Don't forget to pair this filling with a pretty pink shell.
Yields: 48 - 96 macarons
Ingredients:
- 12 tablespoons (170 grams) unsalted butter, softened to room temperature
- 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
- ½ cup (160 grams) strawberry fruit spread
- 2 tablespoons (28 grams or 30 ml) heavy cream
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add strawberry fruit spread, heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
29. Sugar Cookie Ganache
With hints of vanilla and buttery sugar cookies, this creamy ganache pairs perfectly with a bright colored shell. This classic flavor is sure to please almost any crowd.
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
- ½ cup (90 grams) sugar cookie mix
- 1 tablespoon (14 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- 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.
- Add sugar cookie mix, vanilla extract, and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- 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.
30. Tiramisu Buttercream
This classic Italian dessert is made into a buttercream filling by swapping cream cheese for mascarpone. Add in some espresso for a decadent and creamy macaron filling.
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
- 1 large (14 grams) pasteurized egg yolk
- 2 ½ cups (285 grams) confectioners' sugar, measured then sifted
- 1 tablespoon (14 grams or 15 ml) cooled freshly brewed espresso
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions:
- Beat butter, mascarpone cheese, and egg yolk 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.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add espresso, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
- Store in the refrigerator in an airtight container for up to 7 days.
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