What Fillings are Best for Macarons?
Different types of macaron fillings include buttercreams, curds, chocolate, jam, cream cheese, jelly and more. With macaron fillings, the yummy possibilities are absolutely endless. After baking the macaron shells, you are probably excited to find a delicious macaron filling to assemble your macarons with. There are so many different combinations you can create by pairing up different textures and flavours. Here is a list of ideas for all the different flavours and fillings which you can combine together to create your own unique macaron filling.
What is Macaron Filling Made Of?
There are many different types of macaron fillings as mentioned above (buttercreams, curds, chocolate, jam, cream cheese, jelly). Depending on the filling, macaron fillings are usually made from sugar, eggs, chocolate, egg whites, real fruit, extracts, cream cheese and more.
What Fillings are Too Runny or Moist for Macarons?
When I started making macarons, it really bothered me that some of the macaron recipes featured fillings that were, although unique, just not viable for use as macaron fillings. They were either too moist or too soft which can be a real problem for use in macarons.
Moist wet fillings quickly eat away at macaron shells making them soggy while soft fillings easily squish out of the macaron, creating 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.
I hope you are able to get some ideas to help you start making different macaron fillings. What are some of your favorite flavors? Did I include your favorite filling?
XOXO,
Mimi
Different Categories of Macaron Flavours
Sweet Macaron Flavor Ideas
Chocolate, gingerbread, vanilla, caramel, red velvet, neopolitan, cheesecake, nutella, tiramisu, boston creme pie, fruity pebbles, creamsicle, frosted flakes, cookies and cream, nainamo bar, cinnamon toast crunch, hot chocolate, oreo, creme brulee, kit kat, double chocolate etc.
Savory Macaron Flavor Ideas
Fois gras, pate, white truffle, pate, ketchup, raisin, hazlenut, peanut, walnut, pistachio, salted butter caramel, carrot, rice, olive oil, smoked salmon, sesame, peanut buttery & jelly, pumpkin, fig, popcorn, pink peppercorn, maple bacon, avocado etc.
Fruity Macaron Flavor Ideas
Raspberries, strawberries, passion fruit, lavender, orange, mandarin, apricot, black current, pear, banana, lime, yuzu, coconut, green apple, guava, mango, lemon, melon, pineapple, grapefruit, cassis, peach, blueberry, lychee, rhubarb, orange, cherry, black current, green apple, pomegranate, pink lemonade, watermelon, sour cherry, kiwi, apricot etc.
Floral and Tea Macaron Flavor Ideas
Rose, lavender, bergamot, basil, jasmine, hibiscus, cherry blossom, geranium etc.
Tea and Coffee Flavor Ideas
Earl grey, espresso, coffee, matcha, chai latte, vietnamese coffee, thai iced tea etc.
Exotic Macaron Flavor Ideas
Caviar, wasabi, chilli, mint, jasmine, cherry blossom, ginger, marmite, cinnamon, taro, goats milk, rosemary, pandan, durian, tom yam, samoa, liquorice, cayenne pepper, pandan, strawberry balsamic vinegar, etc.
Candy Macaron Flavor Ideas
Salted caramel, toffee, cotton candy, candy cane, bubble gum, marshmallow, biscoff, butterscotch, s'mores, mint, caramel apple, candy cane, snickerdoodle, rocky road, dulce de leche, raffaello, coffee crisp, snickers etc.
Liqueur Macaron Flavour Ideas
Cognac, grenadine, champagne, rum, vodka, baileys, bourbon, amaretto, eggnog, mimosa, baileys, mocha, irish cream, brandy, campari etc.
Nut Macaron Flavors:
Hazelnut, pistachio, chestnut, pecan etc.
Combination Macaron Flavors
lemon lavender, rose lychee, basil strawberry, tamarind pineapple, pumpkin spice, peanut butter jelly, pistachio & raspberry, paprika strawberry, strawberry shortcake, vanilla cardamom, carrot & orange, coconut rose, daiquiri, peaches cream, raspberry rose, rosemary olive oil, basil strawberry, pistchio & cinnamon, raspberry & matcha, strawberry & passion fruit, mango & jasmine, lavender & jasmine, vanilla & almond, chocolate & espresso, salted caramel & apple, pineapple & coconut, milk & honey, rosemary & lemon, pear & elderflower, strawberry balsamic, salted caramel chocolate, raspberry rose, strawberry rose, caviar marscapone, salted caramel lavender, lemon & avocado, earl grey & lemon, strawberry & vanilla, strawberry & passion fruit, chestnuts & matcha, orange campari, mint & raspberry etc.
Different Categories of Macaron Fillings Include (from strongest/least moist to softest/most moist):
- Ganache (strongest/least moist)
- Cream Cheese
- Buttercream
- Curd
- Jelly (softest/most moist)
- Whipped Cream - (NOT RECOMMENDED FOR MACARONS)
Ganache
Ganache fillings are made from pouring heated cream over chopped chocolate and blending. Butter is added to give it a shiny and smooth texture.
PROS:
- Strongest amongst the four fillings
- Withstands heat better than all the other fillings. Perfect for travelling
- No eggs are used so it can last longer than the other fillings.
- Super easy to make
- Compliments a wide variety of flavours
- Freezes well
CONS:
- Some find that chocolate combined with other sweet flavourings make the macaron "too sweet"
- It's relatively drier so harder/crispier shells take longer to mature with this filling
- Using quality chocolates can make it more expensive than other fillings
- Basic Chocolate Filling for Macarons - Only 3 Ingredients
- Basic White Chocolate Macaron Filling - Easy & Adaptable
- Easy Gingerbread Macarons with Chocolate Spice Filling
- Spicy Cinnamon Heart Candy Macarons
- Double Chocolate Macarons
- Chocolate Peppermint Macarons with Christmas Bear Template
- Baileys Chocolate Ganache Filled Gingerbread Dachshund Puppy Dog Macarons (Template)
- "Matcha" Green Tea Macaron Recipe
- "Ispahan" Inspired Macaron Cake with Fresh Lychees & Raspberries
- Lavender Macarons Made with Real Lavender Buds
- Lavender Earl Grey Easter Bunny Macarons (Template)
- Delicate Lychee Rose Macarons in a Heart Shape (Template)
Cream Cheese
Cream cheese frosting is made by mixing cream cheese and powdered sugar together along with flavoring and a little bit of milk.
PROS:
- Dry and firm filling
- Very easy to make
- Tangy cheesy taste helps cut down the sweetness of macarons
CONS:
- Natural cheesy flavour doesn't complement many different types of flavourings
- Some people do not like this cheesy taste
- May not be suitable for those who are lactose intolerant
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.
• American Buttercream •
American buttercream is made from beating butter and icing sugar together optionally along with salt, extract and a bit of milk. It's not considered a true buttercream because it uses powdered sugar. There is a small amount of cornstarch in powdered sugar, which prevents the proteins in the eggs from forming tiny air bubbles that hold the moisture in place. Simply put, the meringue will not form properly if powdered sugar is used.
PROS:
- Strongest of all the Buttercreams
- Withstands heat better than all the other meringue-based buttercream fillings.
- Does not contain eggs so it can last longer than the other buttercream fillings.
- Does not contain eggs. Safer for pregnant women and children
CONS:
- Super sweet. Coupled with a sweet macaron shell, some might find it overwhelming.
- Some find American Buttercream bad tasting in general. ("grocery store" baked goods taste)
• Italian Buttercream •
Italian Buttercream is made from fat, sugar and eggs. Granulated sugar is heated with water to produce a syrup that is poured into egg whites that are beaten simultaneously. Butter is then whipped into it.
PROS:
- Second strongest amongst the four buttercreams
- Use of only egg whites allows for it to be snowy white and can be coloured nicely
CONS:
- Texture is not as smooth as Swiss buttercream
- Heating the sugar while beating egg whites can be tricky
- Some find this buttercream too "buttery"
• Swiss Buttercream •
Swiss Buttercream is made from fat, sugar and egg whites. Granulated sugar and egg whites are beaten in a bowl over hot water, butter is then whipped into it.
PROS:
- Super smooth silky texture
- Easier to make than the Italian buttercream
CONS:
- Not as strong as the Italian buttercream
- The Best Swiss Meringue Buttercream for Macarons, Cakes and More
- Earl Grey Macarons with Mouth-watering Lemon Swiss Buttercream (Heart Template)
- Magical Tri-Colored Unicorn Macarons with Green Tea Swiss Buttercream
- Matcha Green Tea Macarons with Strawberry Buttercream - Naturally Coloured and Flavoured
- 3D Rainbow & Cloud Macarons with Vanilla Filling
- Lemon Macarons Made with a Sturdy "Macaron-Friendly" Lemon Curd Center
- Strawberry Basil Macarons made with Real Strawberries (Template)
• French Buttercream •
French Buttercream is made similarly to the Italian method except egg yolks are used instead of egg whites. Sugar and water is heated to create a syrup that is poured into egg yolks that are beaten simultaneously.
PROS:
- Amazing taste, like whipped custard and less buttery
- Helps use up egg yolks that are left over from the macaron making process
CONS:
- Fastest to melt due to high fat content, can be a goopy mess on hotter days
- Uses a lot more butter than the other buttercreams, may be too "fattening" for some
- Use of egg yolks makes this cream yellowy and harder to color
Curd
PROS:
- Very yummy buttery, eggy taste
- Tangy fruit curds helps cut down the sweetness of macarons
CONS:
- Too soft to use by itself. It is usually added as a dollop in the center with a stronger filling piped on the outside to support it.
- Can be moist so it may start eating away at the shell sooner than the other fillings.
Jelly
PROS:
- Very refreshing texture and can act to "cut down" the sweetness.
CONS:
- Too soft to use by itself. It is usually added as a dallop in the center with a stronger filling piped on the outside to support it.
- Can be very moist so it may start eating away at the shell sooner than the other fillings.
Whipped Cream
CONS:
Whipped cream is not recommended as a filling for macarons. It is very high in moisture and will eat away at the macaron shells in a very short amount of time. It's essentially what you see in the box - liquid. Light and airy, great for cakes but not sturdy for use as a macaron gilling.
What is the Best Macaron Filling to Use at Room Temperature or Travelling?
It is important for the filling inside of the macaron to remain stable so that it doesn't become difficult to handle when it starts getting soft. Fillings that contain white chocolate as a base are especially good at remaining stable at room temperature or in humid environments so macarons with this filling is well suited for use on a sweets table or for travel.
What is the Best Macaron Filling for Freezing?
The best filling to use for macarons that will be frozen are ones that are low in moisture and doesn't separate easily when defrosted, these are usually chocolate and meringue buttercream. Depending on how it was made, curds, jams and especially jellies don't do particularly well once frozen and defrosted. I do have one low-moisture lemon curd macaron recipe which freezes beautifully. Please take a look at it if you are interested in using a curd that needs to be frozen.
Which Macaron Fillings are Not Too Sweet?
Sugar is one of the main ingredients in a macaron shell so it may be a little bit too sweet for some people when it is paired with a sweet filling as well. One great way to reduce the sweet taste is to choose a macaron filling that is more tart. This will cut down on the perception of the sweet taste (ex. citrus flavours like lemon or yuzu). Another way is to use contrasting tastes like bitter or salty. For example, the slightly bitter taste of matcha macaron shells is a heavenly pairing with white chocolate while duck pate compliments the sweetness of a macaron shell. Alternatively, a little bit of salt can be added to most macaron fillings to help balance out the sweetness. Lastly, try to avoid using American buttercream (made with butter and powdered sugar) in macaron shells. This filling is much too sweet to be used in combination with a macaron shell.
Best Tools for Filling Macarons
- Good quality piping bags like these ones are my favorite. Macaron batter is relatively easy to pipe with any bag but fillings are firmer and are best piped in a sturdy bag to prevent leakage and even explosions of macaron filling onto your finished macaron shells.
- Piping tips in a variety of sizes. Round 1A is good for piping regular sized rounds. Round 10 is a bit smaller and it's good for piping the outer ring when creating a dam for a softer filling to be piped in the center.
- Couplers are very useful for changing the piping tip while still using the same piping bag midway during piping. This will help cut down on piping bags.
- To keep the piping bags securely sealed while piping there are these piping bag twist ties.
Denise says
How many days do you suggest mature in refrigerator chocolate ganache macarons before eating?
Mimi says
I use a 1:1 ratio for my chocolate ganache and i find it needs at least 24hour but even better with 36 or 48.
xoxo Mimi
Kim says
I've read in a recipe book about doing a fruit mousse filling for the macarons (gelatin, egg whites and puree fruits). What are your thoughts on that? I haven't tried it yet. I'm trying to find a healthier version for the filling. I tried doing a lychee flavor but the liquids from the lychee made my filling too soft. I was thinking maybe the gelatin will allow me to use more fruit puree for more intense flavor and still keep my filling texture strong.
Mimi says
Hi Kim,
I have also done some fruit jellies with gelatin. The filling will be quite high in moisture and it will mature very quickly. It will probably need to be eaten within 24 hours. Gelatin will not do anything to help cut down moisture but does provide structure. You can use just a jelly cube inside the center and pipe buttercram or chocolate along the outer edge.
Mimi
Océane says
Hi Mimi,
First I want to say thank you for this amazing helpful blog!
I do have a question, I'm use to make macarons, but I decide to sell them on market next month.
I would have nothing to keep them fresh. So I thought that buttercream filling (which I never make) would be the best for conservation. Do you think the French method would be too risky? I'm living in Ireland, so it's never super hot ^^. Or I should go for the Italian?
Thank you so much
Mimi says
I believe both methods are just as good as long as your technique is right. I prefer chocolate ganache for keeping macarons at room temperature. They travel well too.
XOXO Mimi
Sherese Payne says
Hi!
First, thanks for sharing all of the wonderful mac info.
Canyou tell me how to get dark colored macs? ...like a deep red or blue? I am unsure of how much color to add without ruining my batter.
Mimi says
Thank you! You can add a lot of gel color. Not liquid though. You can also add a tiny bit of black, navy or brown where appropriate to darken the original color. Xoxo Mimi
Susan says
What type of filling flavors do you use to really cut down on the sweetness of the macaroon? Most fillings are butter and powdered sugar, which make it really sweet. I love doing a lemon one, but are there any other fruit ones that won't eat into the macaroon shell?
Susan says
Sorry, Macaron 🙂
Mimi says
The fillings you are speaking of is American "buttercream" and the powdered sugar makes it really sweet. Try using fruit in swiss/italian/french buttercreams. You can see all the different types in the above post.
Xoxo
Mimi
Maria says
Mimi,
Thank you for your website! I made macarons following your instructions (never made them before) & they turned out great!
I was looking fir macaron filling ideas but none of your links would open. ?
Maria
Sierra says
Hi Mimi!
I'm planning to make macarons, but can i bake them in a toaster oven? or do i have to use an electric home oven like the really big ones? And if I do use a toaster oven, would the temperature for baking the macarons change?
(I'm not allowed to use the home oven but I really want to bake these so i was wondering if it was possible.)
Mimi says
Hi Sierra,
I think there are a few bakers who have told me they've used a toaster oven to bake macarons. Do a test first and see if the heat is consistent. Use an oven thermometer to see if the temperature remains relatively stable during the baking process. Also the air needs to be able to circulate well too so you might need to prop open the oven door to facilitate that. As well, smaller ovens puts the heating elements closer to the shells and they risk browning a bit more so you'll have to account for that as well
XOXO,
Mimi
Indri says
Before i baked the macaroons, the colour was so nice n bright but when they r cooked, they look so dull n unattractive. How to get that bright and nice colour macaroons?
Mimi says
Hi Indri,
Watch out for the way you are using your oven. If you over bake them, the macarons are actually turning brown which will make your colour appear "lighter". I use Americolour. Its very heat stable for macarons in the oven. Some brands of gel colour do not work as well in the oven.
XOXO
Mimi
Helen says
When I make regular macarons without food color (gel) and flavor (powder), they turn out great but when I added color and flavor, they all cracked. Very horrible, every where on the macaron. The macaron itself does have feet though. What can I do to fix this? Thank you so much
Mimi says
Hmm. .That is strange. especially when you are using gel colour too. I use the brand Amerigel and never had any problems. I only use a couple drops and add it during the meringue stage. If you are also using that brand and not adding it excessively, then I would more likely believe that it may not have anything to do with the colouring itself and maybe on the rest of the techniques you are using. Using too much colouring can cause that to happen but a few drops (of Americolor) is totally fine.
Bernadette Douglas says
Try mixing the colour with the sugar syrup while cooking, that way any extra water will evaporate from the colour,
Crystal R Ulrich says
that has happened to me and I think what happened with mine is with the color it was harder to tell when to stop folding because I was still very new to it. so maybe that is the issue. I hope you have better luck!
Emily says
I've just started making macarons this year and my favorites are white chocolate ganache and I spread raspberry preserves on the shell and pipe the ganache on top. A teaspoon or so of raspberry extract in the merangue gives it all an amazing flavor. It does take 24 hrs or so in the fridge to get the full flavor.
I still, however, being new to this, cannot successfully make chocolate macarons...finding the right balance of egg whites to cocoa powder is tricky
Mimi says
Hi Emily,
That raspberry and chocolate ganache filling sounds amazing! Thanks for sharing your story with me. You can use my matcha macaron recipe and replace it with cocoa powder.
Xoxo
Mimi
A.A says
I know they say it'll change the consistansy but can't you then keep them in the oven for a couple mins longer?
Mimi says
You can bake them a bit more and let the macarons mature longer with the filling.
XOXO,
Mimi
A.A says
You can use regular food coloring right? I mean its better too use gel but, you don't have too?
Mimi says
I would highly advise not to use regular food colouring in the macaron batter. It may add too much moisture to your batter and that is what can really mess up a macaron batter. You don't want to waste so many ingredients like almonds and eggs when you could easily use gel colour. Hope it helps.
XOXO,
Mimi
Autumn Brooks says
Hi, for Fourth of July I want to do a traditional red and blue shell with white filling, but the buttercream I use is yellow, any ideas what filling recipe would be best? Thank u!!!
Mimi says
cream cheese frosting usually comes out paler than buttercream. You can also use white colouring to whiten or use shortening instead of butter for a paler colour.
XOXO
Mimi
Cindy says
These flavors look amazing!!! However, I can't find the link to each recipe post? I haven't been able to find a good recipe for Taro or Sesame macaron!
Michelle says
When flavoring the macarons, is it normally just the filling that's flavored? How do you flavor the macaron (if able to)?
Mimi says
Most bakers follow the traditional way by only using the fillings as the flavour. Through the maturation process, the shells are supposed to absorb the flavours. Some chefs really frown upon adding flavourings to the shells directly as this can compromise the composition. Extracts are especially offensive 🙂 However, many recipes have been very successful by adding only dry ingredients into the dry mix, then folding in the meringue. They include ground up tea leaves, tea powders etc. XOXO, Mimi
Nina says
I put freeze dried fruits into my shells
Mimi says
That's great! I have seen that idea and want to try it oneday as well! Thanks for sharing
Xoxo,
Mimi
Sharon says
I added some lemon zest to my macaron shells and they came out great, 1st time making them. I thought the American buttercream was to sweet though.I made them for a bridal shower. The bride loved them and asked me to make them for her dessert table at the wedding. How far in advance can I make them and the wedding is out of state a few hours away. I am going the day before the wedding, any suggestions on how to keep them fresh.
Mimi says
You can make them, fill them in advance and freeze them until you're ready to bring them to the wedding. Macarons can be frozen for up to 3 months with no affect to their quality (depending on the filling). Make sure the filling you're filling it with can withstand freeze and thaw. Some higher moisture fillings do not do so well. American buttercream is very sweet and I don't think it makes a great filling for macarons. You might want to try this lemon macaron recipe. It can be frozen and thawed, tangy and not too sweet.
XOXO, Mimi
Linda says
Ganache is definitely my favorite to use, especially with a teaspoon of raspberry extract. Such a big hit!
Mimi says
Oh!! That sounds like a great idea. You know what, I have the raspberry extract and I did not like the taste of it when I added it into buttercream and I never used it again. I will try it again the next time I made ganache. I hope I can get some use for it 🙂