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.
Jessica Banks says
Hey Mimi! I was wondering how you like to flavor your fillings in general? I usually add freeze dried fruit to my Swiss buttercream, but unfortunately it doesn't work for every flavor. In particular I'm trying to make champagne, lychee (not available here), peach, cotton candy, etc... I've searched high and low and found extracts, concentrates, flavor oils, even bubble tea powders! I'm trying to avoid the artificial taste.
Mimi says
For fruits, I like adding a reduced compote like this recipe here: Strawberry Basil Macarons. For champagne, you can try reducing the the champagne by heating it on the stove top so the flavor becomes more concentrated before adding it to your buttercream. You can also make it with chocolate by using a similar method like my Baileys Macaron recipe.
Jade says
Hi, i know this is an old post and parts of my original question was already answered when i read through the comments. Could i brush the underside of the macarons with some white chocolate/cocoa butter/other kind of waxy fat to make them not absorb as much moisture from the filling? I read that the macaron is supposed to absorb the taste from the filling but i personally dont have any qualms about flavoring the base too. Thank you for a great post 🙂
Mimi says
I'm not quite understanding your question. Can you elaborate on what type of filling you are using? Even chocolate filling will be absorbed by the macaron shell so I'm not sure if brushing the chocolate on the shell will "stop" it from asborbing so much moisture, It won't make such a great seal.
Xoxo,
Mimi
Jade says
My idea was that if a high moisture filling wasnt in direct contact with the macaron then maybe it wouldnt mature as quickly and it would create a longer ”serving window”.
Mimi says
I see, I don't think those "barriers" will be able to stop the moisture from penetrating through to the shells. If you try it and it works, do come back and share your experience with us 🙂
XOXO,
Mimi
Asma says
Which feeling is best for freeze macaroons 3 weeks before party
Mimi says
I would definitely give my vote for chocolate ganache!
Xoxo,
Mimi
Crystal R Ulrich says
hi Mimi! my name is Crystal and I love your recipes! I've been trying to make a bunch of different flavors but so far it seems everyone (including myself and husband) favorite is the pistachio. it is amazing but I have a hard time getting the flavor to come through without packing it full of pistachios. I put a tablespoon of ground pistachios in the shell like in your chocolate recipe but ground pistachio instead, put a great deal of ground pistachio into my Swiss buttercream filling an because it still doesn't taste strong enough I then roll the edges of my macaron in ground pistachios for it to stick to the edges of the buttercream. it tastes great but it's not as strong of a flavor as I'd like it to be. I even toast my pistachios before grounding them to try to get the flavors to come out a bit more. any ideas on how to help me with this? also, I'm new to all this flavor pairs stuff so I was wondering if you have more ideas on what to pair pistachio with? I seen cinnamon which surprised me but sounds interesting and the strawberry that I'd both like to try but is there anything else that might sound good to you? I'm husband is so picky with things that i have never really gone out of our comfort zone but I'm really trying to now and we are actually both loving it 🙂 thank you for sharing your wonderful recipes, ideas, and templates. they've helped me a great deal and I would love any feedback you can give me! thanks again!
Mimi says
Hi Crystal,
The best way to get a very potent pistachio flavour is with a pistachio paste. You can buy it at most gourmet food stores. It's a bit pricey but a little bit of it goes a long way to flavour and color your creams fillings. It works wonders 🙂
XOXO,
Mimi
Kiara says
I was wondering what would be a good flavour filling to use in a simple vanilla macaron? its for a childs first birthday party but im worried about making it too sweet,
Mimi says
You can consider some acidic fruit fillings like lemon curd. That will cut down the perception of the sweet shells.
XOXO, Mimi
Pointy says
Hi. 🙂
Looking at all your different types of buttercream, I'm wondering where 'basic' buttercream lands on that list? I mean the one that ONLY uses butter and icing sugar and no eggs or anything else?
Mimi says
Hi,
Simple, Basic buttercream would be the American Buttercream 🙂
XOXO,
Mimi
Sanmari Briedenhann says
Wow! What an amazing blog/website. Can you possibly help me with a macaron recipe(s) that will be suitable for dogs? And any filling ideas other than peanut butter? Will really appreciate your insight and help. Sanmari
Mimi says
Hi Sanmari, Thank you so much for your note. It's such a cute idea and I just adore your love for your dog. I don't know how to make dog treats unfortunately. I don't want to give you any wrong advice since there are certain foods that dogs should not eat and I'm not aware which ones. Perhaps you can consult a pet nutritionist. I've also seen dog treat macarons sold out on the market. Maybe it will be easier to just buy them at the store 🙂 XOXO, Mimi
Oksana says
Beautiful blog and so many great tips! Have a fast question though. When do you fill the shells? Right away as they cooled down or let them stand outside uncovered for a while? Or put them in the airtight container outside/in the fridge... lost at this point as I don’t always have time to add the filling right away. once I forgot the shells out for a long while, they seemed too dry when got the time to fill them. but after letting them stay in the fridge for 24 hours they were perfect. Next time I left the shells on the counter in a tin, covered with a lid. They seemed worst texture wise when I filled them next day. So really lost on what’s the right timing for this part. Can’t find the answer anywhere as most of the tips are about cooking steps. Would appreciate any advice! Thanks!
Mimi says
I would fill them after the shells have completely cooled off. You don't want the filling to start melting upon contact with a warm shell. You can definitely put them inside an airtight container in the fridge until you are ready to fill them. It's best to put them in the fridge no matter when you use them since this prevents bacterial growth and help them last longer. After maturation time of 24-48 hours, they should soften up considerably.
XOXO, Mimi
Oksana says
Thanks a lot for the respond! Makes more sense now 🙂
Michael says
Hi Mimi,
Thank you for all your help! My family loves the macarons that I've been making with your base recipe ! I now would like to ship some of them via 2-day air to some of my wife's family members who live out of state. However, most of the BC fillings I make (raspberry, lemon, pumpkin, etc) seem too soft and I'm afraid they won't withstand the trip. The chocolate -salted caramel filling seems the best and most firm since it is basically a ganache . I know that using a high ratio shortening like Sweetex or CK might do the trick, but I'm very reluctant to use something like that. Any suggestions on how I can ship some macarons with "stabilized" fillings back to other family members so they can enjoy, too? (and without me hopping on a plane!) .
Thanks again!!
Michael
Mimi says
Hi Michael,
You can use American buttercream which will be stronger and certain pastry creams that contain cornstarch and isn't too high in moisture. White chocolate "ganache" made with flavoured liquids instead of cream is another idea.
XOXO,
Mimi
Victoria E. says
What do you think it is possible replace the white eggs for merengue powder ? , a about the consistency? It is that ok?, and how much merengue powder it is 1 white egg?, Thank you very much for your advice.
Mimi says
Hi Victoria,
no i believe meringue powder alone will most likely not work. whipping the whites (a protein) and incorporating it with the almond flour is what contribute to it's texture and shape. It might not be strong enough to leaven after being folded with the almond flour. Aquafaba (which contains proteins) can be used in lieu of whites for vegans.
xoxo,
Mimi
Nou says
What do you think about Marshmallow Fluff as filling? Why it be too moist? It looks pretty stable. Thank you.
Mimi says
Hi Nou,
Yes, marshmallow fluff can work as a filling since it is not too high in moisture.
Xoxo,
Mimi
Mary M says
Thank you so much! I have been searching all over and every macaron recipe I find uses American buttercream as the filling, I find it nauseatingly sweet and appreciate the comparison of different of filling that will aid me in picking something that suits my tastes a little better.
I also have trouble imaging a person in France with so many other choices accepting a macaron filled with American buttercream.
Mimi says
Glad you found it useful! hehe, yes, it is soo sweet. no wonder why some people say they don't like macarons. it's probably these bad American buttercream babies. LOL
XOXO,
Mimi
Sofy Mohan says
I am so thankful for giving these ideas , but could you guide a bit more on
Different Categories of Flavours Include ; what should be the base to various flavours
Mimi says
You're welcome. That's a good idea. I will work on it 🙂
Xoxo,
Mimi
Sofy Mohan says
You are simply awesome
How to make savoury macrons
Tara says
Do you recommend a pastry cream in a macaron or do you think that is to moist? Thank you!!
Mimi says
Hi Tara,
I would not recommend it. It will be moist. If you plan to eat it quickly (within 24 hours), it could work but pastry cream is quite soft... so it won't make for a sturdy filling.
xoxo
Mimi