With macaron fillings, the possibilities are absolutely endless. There are so many combinations you can make with regards to the flavour and texture. Here is a list of all the different flavours and fillings which you can combine to create your own unique filling.
When I started making macarons, it really bothered me that some of the macaron recipes (that I found on the web) featured fillings that were, although unique, just not viable for use as macaron fillings. They were either too moist or too soft. Moist wet fillings quickly eat away at your shells making them soggy while soft fillings will squish out of the macaron, giving you a big goopy mess. The bases below won’t be new to any seasoned baker but I wanted to discuss them in context of using them as macaron fillings. I’ll list the different type of fillings and the best ways to utilize each one.
As I go about building this blog, I will link each flavour below to it’s own recipe post. I hope I get a chance to share most of them with you all. Wish me luck!
Different Categories of Flavours Include:
♥ sweet (chocolate, gingerbread, vanilla, caramel, etc.)
♥ savoury (white truffle, pate, ketchup, pistachio, almonds, chestnut, coffee, raisin, hazlenut, salted butter caramel, carrot, etc.)
♥ fruity (raspberries, strawberries, passion fruit, lavender, orange, apricot, black current, pear, banana, lime, yuzu, coconut, green apple, guava, mango, lemon, melon, pineapple, grapefruit etc.)
♥ floral (rose, lavender, bergamot, basil, etc.)
♥ exotic (wasabi, chilli, mint, jasmine, cherry blossom, ginger, matcha, etc.)
♥ candy (cotton candy, candy cane, bubble gum, marshmallow, etc.)
♥ liqueur (cognac, grenadine, champagne, rum, vodka, baileys, etc.)
Different Categories of Fillings Include (from strongest/least moist to softest/most moist):
♥ Ganache (strongest/least moist)
♥ Cream Cheese
♥ Jelly (softest/most moist)
♥ BUTTERCREAM ♥ (four main types from strongest to weakest: American, Italian, Swiss and French)
All buttercreams consist mainly of sugar and fat (butter or shortening). The American one is the simplest one using only sugar and fat. The other three types are meringue-based buttercreams which include the use of eggs.
Hope you were able to get some ideas to help you get started!
More Macaron Recipes
December 12th, 2015
February 7th, 2016
January 5th, 2017