17 Macaron Flavor Recipes

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Macarons are a specialty cookie that can be made with a variety of fillings including chocolate ganache, buttercream icing and jam.

Macaron shells can also be flavored with extracts, coffee, cookie crumbs, and dried fruits.

You can make your own macaron flavors by taste testing your macaron fillings using these recipes as a base to go off of.

Avocado Matcha Macarons

Avocado matcha macarons are made with matcha powder mixed into the macaron shells. The center filling is a white chocolate ganache mixed with avocado puree. The green tea and avocado white chocolate ganache is the perfect flavor balance of bitter and sweet together.

Raspberry Macarons

Raspberry macarons are made with a buttercream based filling. The buttercream is mixed with raspberry jam to create a raspberry buttercream macaron filling. If you’re wanting a more concentrated burst of flavor, add a bit of jam to the center of the raspberry macaron

Macaron Flavor Recipes

Pumpkin Spice Macarons

Pumpkin spice macarons are made with a flavored outer shell. The outer shell has all-spice, cloves, and nutmeg mixed into the almond batter to give the macarons the “spiced” part of pumpkin spice. The pumpkin spice macaron filling is made with a butter cream base. Pumpkin puree, vanilla extract, cinnamon, and nutmeg are added to the buttercream filling. When assembling the macarons, the filling is a ring of pumpkin spice macaron filling, and then the center is a small amount of caramel sauce. These pumpkin spice macarons have a little bit of a sweet finish with the caramel sauce center.

Lemon Macarons

Lemon macarons are made with a buttercream based macaron filling. The buttercream is made by adding lemon juice and lemon zest to create the tart buttercream icing. Liquid food coloring can be added to the lemon macaron filling for more of a vibrant yellow color if desired.

Caramel Apple Macarons

Caramel apple macarons are made with an apple flavored outer shell. Granny smith apples are freeze dried, and then blended in a food processor to get a fine apple flavored powder. The powder is places into the almond flour base and mixed into the macaron shell. Once the batter has been made and piped, a sprinkle of apple powder is dusted on the tops of the macarons to let them dry into the macaron shells. The center filling is made with making a caramel sauce. There is an option of making the caramel sauce into a salted caramel sauce if desired.

Cookies and Cream Macarons

Cookies and cream macarons are made by dusting the tops of the macaron shells with cookie crumble. The buttercream based filling is made by adding vanilla extract, crushed Oreo cookies, and Oreo cookie crumble. The mixture is blended until smooth and piped into the macaron shells.

Macaron Flavor Recipes

Apple Pie Macarons

Apple pie macarons are made with an apple sauce filling and a cream cheese icing. The apple sauce filling is made with apples, brown sugar, cinnamon and nutmeg. The sauce is thickened and cooled prior to piping. The cream cheese icing is vanilla flavored. The cream cheese icing is piped around the edges of the macaron to make a ring. The apple sauce is placed in the center of the macaron. These macarons have a spiced apple and cream cheese flavor, creating apple pie tasting macarons.

Pumpkin Macarons

Pumpkin macarons are made with a flavored pumpkin outer shell. The outer shell is flavored with pumpkin spice bakery emulsion. An emulsion is similar to an extract in that it gives the flavor to the baked good. The filling is made with a buttercream flavored with pumpkin puree and cinnamon for the perfect fall macaron treat.

Chai Tea Macarons

Chai tea macarons are made with a hint of cinnamon in their outer shells. The filling of the chai tea macarons is made by heating heavy cream with chai tea. The tea is left to steep for 30 minutes to infuse the chai flavors into the heavy cream. The cream is strained, and then poured into a stand mixer with butter and powdered sugar. Cinnamon, nutmeg, cardamom, vanilla extract, and ginger are added to create the chai buttercream filling for these chai tea macarons.

Cinnamon Roll Macarons

Cinnamon roll macarons are made with cinnamon and nutmeg in their outer shells. The center filling is made with a cream cheese buttercream icing. To add a little bit more sweetness, there is a caramel sauce filling to the center filling as well.

Macaron Flavor Recipe ideas

Orange and Dark Chocolate Macarons

Orange and dark chocolate macarons are made with a vanilla bean outer shell. The center filling is a orange zest infused dark chocolate ganache. Orange dark chocolate macarons have a rich and citrus flavor. The outer shell is colored with orange gel food coloring or powdered food coloring to give it the vibrant orange color against the dark chocolate filling color.

Smoked Salmon Savory Macarons

Smoked salmon macarons are made with chives or dill on the tops of the macaron shells.

The filling of the smoked salmon savory macarons has a base of Boursin cheese, smoked salmon, lemon juice, chives, dill, and pepper to taste.

The filling is quite thick, therefore you can use the star piping tip to pipe the filling into a fancy design for your savory macarons.

Tomato Basil Feta Macarons

Tomato basil macarons are made by making macaron shells, followed by a cream cheese filling.

The filling is made by creaming together cream cheese, feta cheese, basil leaves, lemon juice, and salt and pepper to taste. Diced tomatoes are folded into the cream cheese savory macaron filling.

The macarons are assembled by placing 1 macaron shell, then adding a basil leaf, the cream cheese filling, and another macaron shell to sandwich the savory macaron together.

Smoked Salmon and Wasabi Macarons

Smoked salmon and wasabi macarons are made with a cream cheese based filling.

The wasabi powder is mixed with a small amount of water to emulsify it.

Next, the cream cheese is beaten until fluffy, and then the wasabi paste mixture is added to it.

Soy sauce, milk, and green onions are added to the cream cheese base to make this savory macaron filling.

To assemble the smoked salmon and wasabi savory macarons, the cream cheese filling is piped onto the macaron shell, and then is topped with a strip of folded smoked salmon. A small amount of cream cheese macaron filling is piped on to of the smoked salmon for the other macaron shell to hold it closed.

These macarons are not able to be frozen, and it is recommended you assemble them right before serving.

Goat Cheese Macarons

Goat cheese macarons are made with a fig compote. The figs are chopped, heated, and then cooled.

The filling is made with mascarpone cheese, goat cheese, and black sesame seeds creamed together.

To assemble the goat cheese savory macarons, pipe a ring of the creamy goat cheese mixture around the edge of the macaron shell. Add the fig compote to the center of the macaron. Top with the other macaron shell and sandwich together.

Pimento Cheese Macarons

Pimento cheese macarons are made with a mixing pimento cheese with heavy cream in a food processor until fully combined. You can even make your own pimento cheese at home for a more intense flavor for your savory macarons.

Bacon Macarons

Bacon macarons are made with a buttercream based filling. Butter is creamed with powdered sugar, and then a hint of maple syrup and vanilla extract are added. Mix in chopped pieces of bacon to create your savory macaron filling. Pipe inside your macaron shells and sandwich together for a savory bacon macaron.

Macaron Flavor Recipe ideas

Lemon Macaron Filling Recipe

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Lemon macaron filling recipe is a lemon buttercream icing that has a burst of tart lemon flavor made from fresh lemons.

Buttercream icing is one of the most sturdy icings you can fill your macarons with, therefore it holds it shape, and you’re able to make fancy designs with it.

Lemon buttercream for macarons has a sharp, pungent, and sweet taste to it. You can tone down the lemon flavor by adding a little more vanilla extract or powdered sugar. But the flavors should be balanced to give you a sweetened citrus flavor that isn’t too overpowering.

Lemon Macaron Filling Recipe

How to make designs with macaron filling

To make fancy designs in the filling of your macarons, use the star tip or closed star tip.

  1. Pipe the macarons from the edges of the macaron in a circular motion to the center of the macaron. You’ll get a couple of ridges in the filling for the macaron.
  2. Another way to get a design in the filling for macarons is to place the piping tip on the macaron shell, let a little bit of icing come out, and then lift up. Make sure to let enough icing out to give your macaron a good amount of filling. Repeat around the macaron until the entire shell has filling and then place the other macaron shell gently on top, not to crush your design.
Lemon buttercream for macarons

How to color lemon buttercream for macarons

Lemon buttercream for macarons will have a pale yellow color from the zest and lemon juice. If you want the color to be a more vibrant yellow, you can use liquid based food coloring or gel food coloring.

Lemon Macaron Filling Recipe

How to store leftover lemon macaron filling

You can store an excess lemon macaron filling in the fridge for up to 5 days, or in the freezer for up to 1 month. Thaw the lemon macaron filling in the fridge overnight to use the next day.

Lemon buttercream for macarons

Lemon Macaron Filling Recipe

How to make lemon macaron filling
Prep Time10 mins
Total Time10 mins
Course: Dessert
Keyword: icing
Yield: 40 macarons

Materials

  • 1/2 cup butter room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  • Cream the butter in a stand mixer until fluffy.
  • Add vanilla extract, lemon juice, and lemon zest and mix on low speed until fully combined.
  • Slowly add powdered sugar. Add up to 2.5 cups of powdered sugar until you get the desired consistency.
  • If your icing is too thick, add a little more lemon juice or a splash of milk. If your icing is too thin, add a little more powdered sugar. Your icing should be thick enough to hold its shaped once its been piped. It should not be runny, or it may drip down the sides of the macaron.

Raspberry Macaron Recipe

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Jump to Recipe

Raspberry macarons are one of the most divine and full-flavored macarons you can make. Our recipe for raspberry macarons uses raspberry jam for the raspberry flavor.

Raspberry jam has a more concentrated flavor of raspberry, and it doesn’t have any of the raspberry seeds. Raspberry jam is much better at concentrating the flavor than using actual fresh or frozen raspberries.

We’ve tried it both ways, using the juice from raspberries after straining them, and have used raspberry jam to make raspberry buttercream. The raspberry jam infused raspberry buttercream is more palatable and savory.

Our raspberry macaron recipe will become one of your go-to recipes for macarons. You’ll love the mouth-watering rich flavor they have!

raspberry macaron recipe

Professional Macaron Recipe

How to make professional macarons
Prep Time1 hr 30 mins
Active Time12 mins
Course: Dessert
Keyword: macarons
Yield: 40 macarons

Equipment

  • Candy Thermometer
  • Stand mixer
  • kitchen scale

Materials

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Italian Meringue

  • 55 g egg whites pasteurized
  • 38 g water
  • 150 g sugar

Instructions

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
    oxo candy thermometer
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
    professional macaron recipe
  • Place 55g egg whites in a large mixing bowl. Add any food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. You could also add 1 tbsp of coffee grounds or cookie crumbs to the shells. You can add 1/4 tsp of extract as well if you want to flavor the shells. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
    How to Make Character Macarons
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
    when to add sprinkles to macarons
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F.
    professional macaron recipe
  • Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
    cookies and cream macarons
  • Fill the macarons with your filling of choice. Filling ideas for your macarons include: buttercream icing. chocolate ganache, caramel sauce, etc. You can use a piping tip to give the icing a bit of a design if you like. Put the top of the macaron over top of the filling to create a sandwich.
    professional macaron recipe
  • Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.

Raspberry Macaron Filling Recipe

How to make raspberry buttercream macaron filling
Prep Time10 mins
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

  • 1/2 cup butter room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp raspberry jam

Instructions

  • Cream butter until light and fluffy.
  • Add vanilla extract and beat together.
  • Add raspberry jam to infuse the butter with raspberry flavoring.
  • Slowly add icing sugar to the mixture. Adjust the icing as needed. If the icing is too thin to pipe, add a small amount of icing sugar to thicken it. If the icing is too thick, add a little more raspberry jam or a tiny bit of milk to thin out the icing.
  • Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the raspberry macarons.

Lemon Macaron Recipe

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Lemon macarons are one of the most tart and flavorful macarons you can make. Using fresh lemon juice and lemon zest, the filling is where the majority of the flavor is.

You have the option in the lemon macaron recipe to add lemon extract to the macaron shells if you want. However, this is optional, and the lemon macarons taste incredible without the extract.

Remember that when adding food coloring to your lemon macaron recipe, the coloring should be darker than you want it. The color will lighten as you add your Italian meringue to your almond batter.

Lemon Macaron Recipe

Lemon Macaron Recipe

How to make lemon macarons from scratch
Prep Time1 hr 30 mins
Active Time12 mins
Course: Dessert
Keyword: macarons
Yield: 40 macarons

Materials

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp lemon extract optional

Italian Meringue

  • 55 g egg whites pasteurized
  • 38 g water
  • 150 g sugar

Lemon Macaron Filling Recipe

  • 1/3 cup butter room temperature
  • 1 1/3 cup icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
    oxo candy thermometer
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
    professional macaron recipe
  • Place 55g egg whites in a large mixing bowl. Add yellow food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. Add lemon extract to the egg whites if you want the shells to have flavoring as well. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
    How to Make Character Macarons
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F.
    professional macaron recipe
  • Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
  • Prepare the lemon macaron filing recipe. Cream the butter in a stand mixer until light and fluffy.
  • Add lemon juice, lemon zest, and vanilla extract and cream together on high.
  • Slowly add icing sugar and beat on low speed until fully combined. Taste test the icing. If you want it more creamy, you can add another 1/2 tsp of vanilla extract. If you want more of a lemon flavor, you can add a bit more lemon juice.
  • Place the icing in a piping bag.
  • You can use a piping tip to give the icing a bit of a design if you like. Fill the macarons. Put the top of the macaron over top of the filling to create a sandwich.
    lemon macaron recipe
  • Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
lemon macaron recipe

Professional Macaron Recipe

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Jump to Recipe

Professional macarons are one of the most difficult recipes to master. Our professional macaron recipe will help guide you to make the best macarons you can make.

When you’re first starting out, it’s better to use parchment paper to pipe your macarons onto. Sometimes the silicone mats are not perfectly dry/without oil on them, which can cause the macarons not to turn out. You’ll have better success with making professional macarons using parchment paper.

Let the macarons cool fully on the parchment paper. Do not transfer them to a cooling rack.

Fill the macarons with your favorite filling. There are a ton of difficult fillings you can use including: chocolate ganache, icing, salted caramel sauce, etc.

You can put other decorations on top of the filled macarons afterwards. You can put caramel sauce, chocolate, sprinkles, etc. to give them a beautiful professional look to the macarons.

professional macaron recipe

Professional Macaron Recipe

How to make professional macarons
Prep Time1 hr 30 mins
Active Time12 mins
Course: Dessert
Keyword: macarons
Yield: 40 macarons

Equipment

  • Candy Thermometer
  • Stand mixer
  • kitchen scale

Materials

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Italian Meringue

  • 55 g egg whites pasteurized
  • 38 g water
  • 150 g sugar

Instructions

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
    oxo candy thermometer
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
    professional macaron recipe
  • Place 55g egg whites in a large mixing bowl. Add any food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. You could also add 1 tbsp of coffee grounds or cookie crumbs to the shells. You can add 1/4 tsp of extract as well if you want to flavor the shells. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
    How to Make Character Macarons
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
    when to add sprinkles to macarons
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F.
    professional macaron recipe
  • Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
    cookies and cream macarons
  • Fill the macarons with your filling of choice. Filling ideas for your macarons include: buttercream icing. chocolate ganache, caramel sauce, etc. You can use a piping tip to give the icing a bit of a design if you like. Put the top of the macaron over top of the filling to create a sandwich.
    professional macaron recipe
  • Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
professional macaron recipe

Pink Macarons

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Jump to Recipe

How to make pink macarons for your next macaron baking day.

pink macarons

12 Valentine Pink Macaron Flavors

You can use our pink macaron recipe and fill your macarons with these decadent macaron fillings.

How to Decorate Pink Macarons

To decorate pink macarons, you have a couple of options:

  • add sprinkles to the pink macaron batter right after piping them – before they have started to dry
  • add cookie crumble or coffee dusting to the tops of the batter right after piping macarons
  • add salted caramel sauce to the macarons once they are filled
  • add dark, milk, or white chocolate lines to the pink macarons, then add a couple of sprinkles to finish off the look
  • dip half of the macaron in dark, milk, or white chocolate
pink macarons

Pink Macarons

Step by step guide how to make pink macarons
Prep Time1 hr 30 mins
Active Time12 mins
Course: Dessert
Keyword: macarons
Yield: 40 macarons

Equipment

  • Stand mixer
  • Candy Thermometer
  • scale

Materials

Almond Batter

  • 55 g egg whites pasteurized
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Italian Meringue

  • 55 g egg whites
  • 38 g water
  • 150 g sugar

Instructions

  • Place 55g egg whites in a stand mixer and mix on high speed.
  • Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
  • Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
  • Place 55g egg whites in a large mixing bowl. Add a small bit of pink gel food coloring or 1/4 tsp of pink powdered food coloring. Mix the color thoroughly until the color is fully emulsified into the egg whites.
  • Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
  • Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
  • Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
  • Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
  • Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
  • Let the macarons dry for 30 minutes.
  • Bake the macarons for 12 minutes at 300 degrees F

Raspberry Macaron Filling Recipe

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Jump to Recipe

Raspberry Macaron Filling Recipe has a sharp berry burst of flavor. Raspberry Macaron Filling Recipe is a raspberry buttercream.

Raspberry jam is infused into the buttercream filling for macarons because is has a concentrated flavor.

Using only raspberries to infuse into buttercream will not give you as much of a flavorful macaron filling. You would also have the seeds in the buttercream which is not desirable.

Raspberry buttercream macaron filling is a softer icing, therefore it needs to piped carefully so it doesn’t run down the sides of the macaron.

Raspberry Macaron Filling Recipe

What color is raspberry buttercream macaron filling

Raspberry buttercream macaron filling is pink in color.

Raspberry Macaron Filling Recipe

Can you change the color of raspberry macaron filling

If you’re wanting more of a red color, you can further color the raspberry macaron filling by adding liquid food coloring or gel food coloring to make the filling more vibrant.

Raspberry Macaron Filling Recipe

How to store leftover raspberry macaron filling

To store excess raspberry macaron filling, place it in an airtight container in the fridge for up to 5 days. If you need to store your macaron filling for longer, store it in the freezer for up to 1 month. Thaw your raspberry buttercream macaron filling in the fridge overnight to use again the following day.

How to store raspberry macarons

Store raspberry macarons that have been filled in the fridge in an airtight container for up to 3 days.

Store raspberry buttercream macarons in the freezer for up to 1 month.

How to decorate raspberry buttercream macarons

Raspberry macarons can be decorated many different ways including:

How to decorate raspberry buttercream macarons

How to color macaron shells red or pink for raspberry macarons

Raspberry macaron shells can be colored using gel food coloring or powdered food coloring.

Place a small amount of food coloring (a bit on a toothpick for gel food coloring, or 1/4 tsp of powdered food coloring) in with your egg whites.

Mix the egg whites with the food coloring until you have a uniform color. Continue making your almond batter for your macarons.

You’ll want the color to be darker initially, because it will need to stretch the color with the meringue.

Raspberry Macaron Filling Recipe

How to make raspberry buttercream macaron filling
Prep Time10 mins
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

  • 1/2 cup butter room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp raspberry jam

Instructions

  • Cream butter until light and fluffy.
  • Add vanilla extract and beat together.
  • Add raspberry jam to infuse the butter with raspberry flavoring.
  • Slowly add icing sugar to the mixture. Adjust the icing as needed. If the icing is too thin to pipe, add a small amount of icing sugar to thicken it. If the icing is too thick, add a little more raspberry jam or a tiny bit of milk to thin out the icing.
  • Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the raspberry macarons.

3 Types of Ganache for Macarons

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There are 3 types of ganache you can make for macarons: Milk chocolate ganache, Dark chocolate ganache, or White chocolate ganache.

pink macaron-with dark chocolate ganache filling
pink macaron with dark chocolate ganache filling

What is chocolate ganache

Chocolate ganache is type of icing that can be used in many ways including:

  • fill macarons
  • glaze cakes or cupcakes
  • dip fruit in
  • éclair topping
  • filling for crepes
  • topping for brownies
  • topping for ice cream
  • topping for cheesecake

Chocolate ganache is made by heating warm heavy cream to room temperature chocolate.

The warm heavy cream gently melts the chocolate. This gives the chocolate ganache a rich flavoring.

Chocolate ganache can be made with several different ratios depending on what the chocolate ganache is used for.

Some chocolate ganache recipes have butter added at the end to create another layer of richness to the chocolate ganache, and make the texture very smooth and shiny.

This is the type of chocolate ganache that will be used for filling macarons.

How is ganache different from frosting?

Ganache is different from frosting because ganache is made with warm heavy cream that melts chocolate. Butter is added at the end of ganache to create more of a smooth and shiny look to it.

Frosting is made with a base of creamed butter and icing sugar. Their compositions are completely different in how they are made, and what they are made of.

The texture of the two are a little different as well. Ganache is much more of a smooth texture, whereas frosting has a little bit of graininess to it.

How to flavor chocolate ganache for macarons

You can add many different extracts or spices to add flavors to chocolate ganache.

  • peppermint extract (1/4 tsp)
  • almond extract (1/4 tsp)
  • vanilla extract (1/4 tsp)
  • amaretto extract (1/4 tsp)
  • cinnamon (pinch)
  • vanilla extract (1/4 tsp)
  • coconut extract (1/4 tsp)
  • hazelnut extract (1/4 tsp)
  • orange extract (1/4)
  • raspberry extract (1/4 tsp)

How to add alcoholic flavor to macarons

You can add the following alcoholic flavors to your macaron fillings by adding only 1/4-1/2 tsp of alcohol to either buttercream frosting or ganache.

You can add more as needed. Be sure to taste test as you go.

Ganache can be a bit finicky and become too thin if you add too much alcohol to it. Only add the minimum amount if making ganache and then see if the consistency will be ok when piping. Ganache can become too thin and run over the sides of the macarons if you add too much alcohol.

  • spiced rum (1/4-1/2 tsp)
  • baileys (1/4-1/2 tsp)
  • brandy (1/4-1/2 tsp)

Milk Chocolate Ganache for Macarons

Step by step guide to making milk chocolate ganache filling for macarons
Prep Time1 min
Active Time5 mins
Chilling time1 hr
Total Time1 hr 6 mins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 120 g milk chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your milk chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the milk chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the ganache in 10 second intervals until you've obtained the consistency you want for piping your macarons.

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.
Prep Time1 min
Active Time5 mins
Chilling time1 hr
Total Time1 hr 6 mins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g whipping cream
  • 120 g dark chocolate wafers
  • 20 g butter unsalted

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your dark chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the dark chocolate wafers.
  • Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
  • Place the mixture into the fridge until it's fully cooled.
  • Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.
Prep Time1 min
Active Time5 mins
Chilling time1 hr
Total Time1 hr 6 mins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60 macarons

Materials

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the boiled cream over the white chocolate wafers.
  • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
  • Place the white chocolate ganache into the fridge until it's fully cooled.
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.

What is Macaron filling made of?

Salted Caramel Macaron Filling Recipe

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Salted caramel macarons have a flavor burst of sweet caramel with a hint of salt. Salted caramel is a specialty caramel that has a balance of flavors due to its salt content. The salt enhances the flavor of the salted caramel, making it the perfect filling for macarons.

Salted Caramel Macaron Filling Recipe

Salted caramel macaron filling needs to be made before your macaron shells are made to give the salted caramel sauce sufficient time to cool down.

Salted caramel is gooey and thick, only put a small amount on the macaron shells, otherwise it can run down the sides of the macarons.

Salted Caramel Macaron Filling Recipe

Store your salted caramel macaron filling in the fridge for up to 2 weeks, or in the freezer for 1-2 months.

Salted Caramel Macaron Filling Recipe

Salted Caramel Macaron Filling Recipe

How to make salted caramel filling for macarons
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

  • 1 cup sugar granulated
  • 1/4 cup water
  • 2 1/2 cups heavy cream
  • 1/4 cup butter unsalted
  • 1/2 tsp salt

Instructions

  • Place cream at room temperature ~ 20 min in a container that's easily pourable.
  • Place sugar in the center of a medium saucepan. Pour the water around the sugar on the sides of the saucepan. Place on medium heat. There is no need to stir the mixture.
  • Bring the mixture to a boil and let it change color without stirring it. It should change to a light-brown color. Remove from heat.
  • Stir the mixture and pour the heavy cream over the syrup.
  • When the heavy cream is all mixed in, place the saucepan back on medium heat. At this point you need to be continuously stirring and soon it will create a homogeneous light golden brown color.
  • Add the butter to your caramel mixture and continue to stir it so it doesn't burn on the bottom. It will take time to thicken and turn a golden brown color, be patient.
  • Remove from heat when it's thickened enough to hold its shape in a macaron. Add salt and stir together until the mixture has cooled down a bit.
  • Once it's cooled down to room temperature, place it in a piping bag and fill your macarons.
  • Store in the fridge for 1 week or in the freezer for 1 month.
Salted Caramel Macaron Filling Recipe

Almond Raspberry Macarons

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Almond raspberry macarons use almond extract to give them a bit of a stronger almond flavor in the shells. Almond raspberry macarons are decadent, melt in your mouth, and have a flavor burst of raspberry in the center.

almond raspberry macarons

Almond Raspberry Macarons

How to make almond raspberry macarons using almond extract for extra flavor
Prep Time3 hrs
Active Time36 mins
Total Time3 hrs 36 mins
Course: Dessert
Keyword: macaron filling, macarons

Equipment

  • scale
  • Stand mixer
  • Thermometer
  • sifter

Materials

Italian Meringue

  • 55 g egg whites room temperature
  • 38 g water
  • 150 g sugar granulated

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted
  • 1/4 tsp almond extract

Raspberry Buttercream Filling for Macarons

  • 1 cup butter room temperature
  • 4-5 cups icing sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp raspberry jam to taste

Instructions

  • In a large mixing bowl, mix together 55g egg whites, 1/4 tsp almond extract, and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
  • In a stand mixer, add 55g egg whites and beat on high.
  • In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
  • Add 1/2 the meringue to the almond batter until it's fully mixed in.
  • Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
  • Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
  • Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add 1 cup of icing sugar at a time on medium speed until you reach 4 cups total.
  • Add vanilla extract, and 2 tbsp of raspberry jam. Beat together and taste test.
  • Add 1-2 tbsp more raspberry jam for a more pungent flavor. Add the last cup of icing sugar as needed – more sweet/stiffer icing. Add a tiny bit of milk to thin it out as needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.
how to make almond raspberry macarons
how to make almond raspberry macarons buttercream filling