When I first started making Macarons, I was obsessed with fillings. I scoured the Internet for specific recipes, but it wasn’t as easy as I thought it would be. One thing that I consistently read was “you can fill them with anything.” I didn’t want that answer! I wanted someone to hold my hand and tell me what fillings were best. What I have learned is that everyone was right. You CAN fill them with almost anything! In a pinch I have even used a store brand raspberry jam that I had in the refrigerator. When I tell you that you can’t ruin Macarons, you must believe me. They are all delicious, even the ones with no “feet” or cracked tops.
In spite of what I said about filling them with anything, I am going to give you some of my favorite fillings to get you started. Once you are more comfortable with making French Macarons, I am sure you will get creative and come up with even better combinations. Please come back and share your creations with us.
Toasted Coconut & Caramel Filling
- 3/4 Cup shredded coconut
- 20 caramels (e.g. Kraft wrapped)
- 1 Tbs milk
- dash of salt
Preheat oven to 300º. Spread coconut evenly on a baking sheet and toast 10 – 20 minutes, stirring every 5 minutes, until coconut is golden brown. Keep an eye on it because it can go from light brown to burned in the blink of an eye.
Put the unwrapped caramels, milk, and salt in a large microwave-safe bowl and cook on high for 1-2 minutes, stirring every 30 seconds.
Fold toasted coconut into melted caramels. Put about 1/2 tsp. between two chocolate Macaron shells while mixture is still warm.
For the best flavor and texture, refrigerate filled macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving.
Cheese Cake Filling
- 4 ounces butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- milk (if needed)
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add vanilla extract. If filling is too thick, add milk 1/2 teaspoon at a time until it is a spreading consistency.
Put 1 teaspoon of cream cheese filling on one half of a macaron, top with a small amount of seedless raspberry jam.
For the best flavor and texture, refrigerate macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving.
Nutella Buttercream Filling
- 1/2 Stick Butter, at room temperature
- 1/4 Cup Nutella
- 1 1/2 Cup Powdered Sugar
- 1 Tbs Milk
Beat butter until light, add Nutella, beat until combined. Slowly add powdered sugar. Add just enough milk to make a creamy consistency. If not using right away, refrigerate until you are ready to use it. You will have to let it come to room temperature before filling the macarons.
For the best flavor and texture, refrigerate macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving.
S’mores Filling
- 1 c. butter, softened
- 1 (7-oz) jar marshmallow creme
- 2 c. powdered sugar
- 1 tsp. vanilla
- 2-3 tbsp. milk
- Graham Cracker Crumbs
- 3/4 Cup chocolate chips, melted (microwave at 30 second intervals until smooth)
Cream the butter until it is light and fluffy. Add the entire jar of marshmallow creme. Whip for 2 minutes. Add the powdered sugar and continue to beat for 2 minutes. Add vanilla and just enough milk to make a creamy consistency.
Assembly: Take one macaron, dip the bottom in melted chocolate, immediately dip in graham cracker crumbs. Repeat with the matching macaron. Put 1 tsp. filling on one the macarons. Put the other one on the top.
For the best flavor and texture, refrigerate macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving. The first time I made these, I used a “marshmallow” type filling. The filling tasted good, but it didn’t hold up when assembled. When I find a marshmallow type filling that is more like the real thing, I will update this post. If you find one first, please share!!
Ganache
Ganache is one of the simplest fillings to make. You can use any good chocolate. This is the recipe that I use. You can make it in advance, refrigerate and bring it to room temperature when you are ready to fill your Macarons. If you have any ganache left over it can be used for several things. You can make Truffles by rolling out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight. The next day roll the balls of ganache in finely chopped nuts or cocoa powder. You can also warm it and pour it over a cake for a decadent glaze. Or, if all else fails, you can just spoon it into your mouth while watching TV. Whatever you do, don’t let it go to waste!!
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