The first is a mojito ganache, made by adding rum bakery emulsion flavoring, lime oil, fresh lime juice, chopped up fresh mint leaves to a white chocolate ganache base.
The second filling is a lime center made of sweetened condensed milk, fresh lime juice, and lime zest.
The ganache is piped in a ring around the edge of the macaron shell, while the sweet lime center is piped in the middle of the macaron shell.
Piña Colada Macarons
Piña colada macarons are made by adding a little coconut flour to the macaron batter.
After the macarons have been piped, a sprinkle of shredded coconut is added to the tops of the macaron shells.
The filling of the piña colada macarons is made by adding rum extract, pineapple juice, and coconut cream to a buttercream frosting.
There are 2 fillings for these raspberry vodka macarons.
One of the fillings is raspberry vodka jelly.
It is made by cooking frozen raspberries with agar agar powder, and then adding a small amount of raspberry vodka.
The mixture is put through a sieve to remove all of the seeds. The jelly sets as it cools.
The next filling is a raspberry vodka dark chocolate ganache.
Raspberry vodka is heated with the heavy cream, and then poured over dark chocolate. One the mixture has come together and is a smooth consistency, it is placed in the fridge until it sets.
Raspberry vodka macarons are assembled by piping a ring of chocolate ganache, and then placing the raspberry vodka jelly in the center.
You can add a little more ganache on top of the jelly, and then sandwich them together to create your boozy macaron.
Vanilla rum macarons are filled with creamy vanilla rum ganache.
Vanilla rum ganache is made by heating up the heavy cream with a cut vanilla bean and then pouring it over white chocolate to create the base of the ganache.
Add vanilla extract and rum (1-2 tbsp) or rum flavoring (couple of drops).
Rosé Macarons
Rosé macarons have a light, crisp, hint of wine flavor to them.
Rosé macarons are made by making a plain macaron batter. You can add a bit of pink gel food coloring to the macaron batter if desired.
Rosé Macarons are filled with rosé buttercream filling.
Rosé buttercream filling can be made by mixing together:
You can make Christmas macarons using a template that you create yourself, or free hand the design.
If you’re wanting to make your own Christmas macaron template, you can use one of your cookie cutters, or free hand your own template.
To free hand your own template, use parchment paper and draw your design out using a pencil.
You might need to make a “forward” and “reverse” design if you’re making a Santa hat.
Most designs will only need 1 template.
To make your own template using a cookie cutter, place the cookie cutter on top of parchment paper.
Trace the outside or inside of the cookie cutter using a pencil, depending on what’s easiest.
You could make multiple tracings of the cookie cutter to make it easier to pipe out the macaron batter.
Place the template parchment paper tracer underneath your Silpat mat or Clean parchment paper that you’re going to pipe your macarons onto.
If you’re planning on free-handing the piping, pick a tip that’s appropriate for your design.
If you’re making a snowman macaron, pick a 1/2″ tip.
If you’re making a Christmas tree macaron, you’ll want a narrower tip like a 1/4″ tip to create the points of the Christmas tree.
You can use your favorite macaron recipe and bake for the exact time in your recipe to make these tree shaped macarons.
Snowman Macarons
Snowman macarons use “plain” macaron batter that isn’t colored.
Place plain macaron batter into a piping bag fitted with a 1/2″ tip.
Place Silpat mat or parchment paper onto an aluminum baking pan.
Pipe head first, it should be small ~ 3/4″ – 1″. Pipe a small circle and quickly swipe the piping bag to remove it from the circle.
Pipe the body next in the same way, making it a little bigger than the head.
Pipe the bottom in the same way, and make it slightly larger than the body.
Pipe all of the snowman in this way.
Let dry for 30 minutes.
Bake your macarons for the same amount of time in your recipe.
Let the shells cool to room temperature – about 20 min.
Fill macarons with filling, and sandwich them together to create the snowman macarons.
You’ll only need to draw on one side of the snowman macarons. Draw 2 eyes on the face, and a smile off to the side. Draw 3 buttons down the body to the bottom in the center of the snowman.
Dust a small bit of orange powdered food coloring onto a plate. Add a couple of drops of almond extract on top of the powdered food coloring. Use a food safe paint brush to mix them together to create your paint.
Using a thin tipped food safe paint brush, add the carrot shaped nose to the face of the snowman.
Let the snowman macarons dry for 30 minutes prior to storing in the fridge or freezer.
Place green macaron batter into a piping bag fitted with a 1/4″ tip. You’ll want a narrow tip to create the pointed edges of the tree.
Place Silpat mat or parchment paper onto an aluminum baking pan.
Place tracer underneath Silpat or parchment paper.
Pipe beginning at the top of the tree first, then outline the tree.
Fill in the center of the tree.
Pipe all of the Christmas tree macarons in this way.
Remove tracer from the baking pan.
Let dry for 30 minutes.
Bake your macarons for the same amount of time in your recipe.
Let the shells cool to room temperature – about 20 min.
Fill Christmas tree macarons with filling, and sandwich them together.
Melt a small amount of chocolate – you could use white chocolate, milk chocolate or dark chocolate.
Using a spoon, dip it in the chocolate, get rid of the excess, and add it to the Christmas tree. You’ll want to start a little bit down from the tip, and make the chocolate zig zag on the Christmas tree macaron. There should be 3 lines of chocolate on the Christmas tree macaron.
Add sprinkles to the chocolate.
Let the Christmas tree macarons dry for 30 minutes prior to storing in the fridge or freezer.
Santa Hat Macarons
You’ll need to make 2 different colored macaron batters – one for the face, and one for the hat using red powdered food coloring or red gel food coloring.
In the example below, one macaron batter is “plain” – no color, and one is red.
Place Silpat mat or parchment paper onto an aluminum baking pan.
Place tracer underneath Silpat or parchment paper.
Pipe macarons using the face color as normal – 1/2″ tip, in a circle. Leave a little more room above and below the macaron for the hat. Keep a reserve of the plain macaron batter for the end of the hat.
Place red macaron batter into a piping bag fitted with a 1/4″ tip.
Starting at the edge of the face, pipe along the edge of the macaron on the top of the face. Pipe a small triangle going off to one side. This will create the hat. You’ll need to pipe the hat going to the other side as well to create a sandwich macaron.
At the edge of the triangle, pipe a small circle using the plain colored macaron batter for the pom pom of the hat.
Pipe all of your macarons this way.
Remove tracer from the baking pan.
Let dry for 30 minutes.
Bake your macarons for the same amount of time in your recipe.
Let the shells cool to room temperature – about 20 min.
Fill Santa hat macarons with filling, and sandwich them together.
Draw on the eyes and eye brows using an edible marker.
Melt a small amount of white chocolate.
Use a toothpick to add the nose and mustache, and little on the eyebrows.
Let the Santa hat macarons dry for 30 minutes prior to storing in the fridge or freezer.
Red macarons need a little more color than you think, it’s best to use at least 1/2 tsp of powdered food coloring, or more red gel food coloring than you normally would.
Red can turn into pink if you don’t have enough coloring, therefore it’s best to use more than you think you need to.
Place Silpat mat or parchment paper onto an aluminum baking pan.
Pipe macarons as normal using a 1/2″ tip, in a circle.
Let dry for 30 minutes.
Bake your macarons for the same amount of time in your recipe.
Let the shells cool to room temperature – about 20 min.
Fill Santa body macarons with filling, and sandwich them together.
Using an edible marker, draw a thick line to create the belt on the macaron in the lower half of the circle.
Melt a small amount of white chocolate.
Use a toothpick to add 2 dots of chocolate to create the buttons on the Santa body macaron. You could draw on the buttons as well if you prefer.
Dust a small bit of gold powdered food coloring onto a plate. Add a couple of drops of almond extract on top of the powdered food coloring. Use a food safe paint brush to mix them together to create your paint.
Using a thin tipped food safe paint brush, paint a square in the middle of the black belt you drew on the macaron earlier. Add a straight line on the side of the square to create the “belt hook”. See photos below.
Let the Santa body macarons dry for 30 minutes prior to storing in the fridge or freezer.
Snowflake Macarons
Snowflake macarons can be made with plain macaron batter, blue macaron batter, or your favorite colored macaron.
Place Silpat mat or parchment paper onto an aluminum baking pan.
Pipe macarons as normal using a 1/2″ tip, in a circle.
Let macarons dry for 30 minutes.
Bake your macarons for the same amount of time in your recipe.
Let the shells cool to room temperature – about 20 min.
Fill snowflake macarons with filling, and sandwich them together.
Dust a small bit of gold powdered food coloring onto a plate. Add a couple of drops of almond extract on top of the powdered food coloring. Use a food safe paint brush to mix them together to create your paint.
Using a pointed tipped food safe paint brush, draw a line across the macaron. Then draw a line perpendicular to the line you just drew so it should look like a cross. Add a small “v” at the edge of one of the lines. Continue making V shapes along all of the lines until you’ll filled your macaron to the edges with your glittering gold snowflake.
Let the snowflake macarons dry for 30 minutes prior to storing in the fridge or freezer
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Macarons can be filled with your favorite fillings, including buttercream frosting, cream cheese icing, chocolate ganache, jam, lemon curd, or salted caramel sauce.
Buttercream
Buttercream is made with a base of butter, powdered sugar, and a liquid to thin it out (milk, espresso, lemon juice, jam).
You can flavor buttercream with just about anything including:
To use chocolate ganache for macarons, the recipe needs to have a higher ratio of chocolate to whipped cream.
Chocolate ganache can be made to be thick or thin depending on what you’re using it for.
For macarons, we don’t want the chocolate ganache running over the edge of the cookie, therefore we want the ganache to be thick.
You can flavor chocolate ganache with extracts, alcohol, or spices to give it a little extra flavor. You don’t need much, 1/4 tsp for extracts and spices and 1/2 – 1 tsp of alcohol.
Taste test your chocolate ganache to make sure you like the flavor prior to filling your macarons.
Jam
Jam has a thick, consistency, but it can be a bit messy in macarons.
It’s best if you use buttercream frosting and jam together as a macaron filling.
Buttercream frosting can be piped in a ring on the outside of the macaron shell, and then jam is placed securely in the center.
The jam is held in the center of the macaron from the thick buttercream frosting, therefore the jam doesn’t leak out of the macaron.
Jam has a burst of flavor to it, therefore it pairs well with buttercream frosting or a cream cheese icing.
What jam can you use as a macaron filling
raspberry jam
strawberry jam
blackberry jam
blueberry jam
Lemon Curd
Lemon curd has a rich, citrusy burst of flavor. Lemon curd has a rich flavor from the eggs and butter base of the curd.
Fresh lemon juice and zest are added to create the delicious tart lemon flavor.
Lemon curd is thick enough to pipe onto macaron shells once it has chilled, but you could also use it in combination with buttercream if desired.
Salted Caramel
Salted caramel sauce has a memorable sweet and salty brown sugar flavor to it.
Salted caramel is a bit runny, but you can pipe a small amount of it in the center of macarons for an incredible burst of caramel flavor in your macarons.
You can also pair salted caramel with buttercream frosting for 2 fillings in macarons.
You can make chocolate buttercream, and put salted caramel as the center filling for macarons.
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Macarons can be filled with buttercream frosting, cream cheese icing, jam, jelly’s, salted caramel sauce, and chocolate ganache.
Depending on what you’re filling your macarons with, there are a couple different techniques you can use to fill macarons with.
If your filling has more of a liquid consistency, you’ll be piping in the center of the macaron.
Whereas, if you’re piping with a thick macaron filling like buttercream, you’ll pipe the outer ring, and then work your way to the center.
If you’re using 2 macaron fillings, learn how to fill them using the instructions below.
Before you begin filling your macarons, you need to match up your macaron shells to make sure they are the same size.
Macarons will look much more professional if you match up your shells to make them uniform in size.
Place them in a line so you can easily pipe your macaron filling, and then put on the top shell.
Tools for Filling Macarons
piping bag
round tip (1/4″ or 1/2″) or decorative star tip
filling (jam, buttercream, ganache, etc.)
How to Fill Macarons with Buttercream
Buttercream is a thick filling for macarons.
You can use a decorative star tip for a textured look to the macaron filling, or a round tip for a smooth look to the filling.
Fit a piping bag with a 1/4″ or 1/2″ round tip.
Place your macaron filling into the piping bag. Cut the tip of the piping bag and expel the air.
Pipe your macaron filling beginning on the outside ring of the macaron, then continue piping the buttercream inside the outer ring until you reach the center.
Lift up the piping bag when the buttercream has covered the macaron from the outside to the inside.
Place a matching macaron shell on top of macaron filling.
How to Fill Macarons with 2 Fillings
Macarons with 2 fillings typically have a center filling that is has more of a liquid consistency. The buttercream will hold this liquid center filling so it doesn’t leak out of the macaron.
Fit a piping bag with a 1/4″ or 1/2″ round tip.
For the outside ring of macaron filling (buttercream), place the macaron filling into the piping bag. Cut the tip of the piping bag and expel the air.
Pipe your macaron filling on the outside ring of the macaron shell, leaving the center without any filling.
You can use a spoon to gently place the center filling into the middle of the piped outside macaron filling.
Place a matching macaron shell on top of macaron filling.
How to Fill Macarons with Salted Caramel Sauce or Chocolate Ganache
Salted caramel sauce and chocolate ganache have a bit more of a liquid consistency to them.
These fillings need to be piped in the center of the macaron to prevent the filling from going over the edge of the macarons.
Fit a piping bag with a 1/4″ round tip. Caramel sauce is a bit runny, therefore you want a smaller tip to be able to control how much filling you’re putting onto the macaron shell.
Place your caramel sauce filling into the piping bag. Cut the tip of the piping bag and expel the air.
Pipe your caramel filling in the center of the macaron. Only put a small spoonful amount onto the center of the shell. You should still have the outer portion macaron shell exposed with no filling.
Gently place a matching macaron shell on top of macaron filling and squish the salted caramel sauce to the edges of the macaron shell. Filling the macaron shells this way will make sure that it doesn’t overfill and spill over the sides of the macaron shells.
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Black macarons are a striking color that will peak people’s interest.
Macarons can be deceiving with their color, people have no idea what flavor they’re biting into.
Black macarons are made by adding a small amount of black gel food coloring to macaron shell batter.
You can also flavor the macaron shells by adding 1/4 tsp of extracts or up to 1-2 tbsp of coffee grounds, cookie crumble, etc.
Black Praline Macarons
Black Praline Macarons are made by adding chopped cacao nibs and small pieces of hazelnuts to the tops of the macarons right after piping them.
The filling is made by making a hazelnut praline buttercream frosting. Praline is a nutty, earthy flavor that is one of the most flavorful nut macarons you can make.
Cookies and Cream Macarons
Cookies and cream macarons are made by dusting the tops of the macaron shells with sprinkle of 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.
The black macaron shell against the dark grey filling makes these macarons look irresistible!
Dark Chocolate Peppermint Macarons
Dark chocolate peppermint macarons are made by adding peppermint oil and black gel food coloring to macaron batter.
You can add a sprinkle of crushed candy candies to the tops of the macarons prior to putting them to bake in the oven for a pop of color against the black macarons.
The center filling is a orange zest infused dark chocolate ganache.
Orange dark chocolate macarons have a rich and citrus flavor.
Orange and dark chocolate macarons are quite dark – black shell with a dark brown filling.
You could put a little bit of candied orange bits on the tops of the macaron shells prior to baking for a bit of an orange pop of the color on top of the black macarons.
For a bit of added decoration, you can add dried rose petals to the top of the macaron shells, right after piping them. They will make your macarons looked eye catching with it’s textured look.
The filling is made by adding rose water, and melted white chocolate to a buttercream base frosting.
To decorate the macarons, you can add a little more melted white chocolate and streak it on the top of the macaron shells. You can add a few more dried rose petals or sprinkles that will stick onto the melted white chocolate.
The center filling is a cotton candy white chocolate ganache. Cotton candy food flavoring is added to hot cream and white chocolate to create this deliciously sweet and fun flavor of macarons.
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Chocolate macarons are made by adding cocoa powder to macaron batter to create a creamy and rich macaron shell.
Chocolate macarons can be overwhelming if they are filled with a chocolate center, therefore using a complimenting flavor for the filling will be much more palatable.
Flavors that go well with chocolate macarons are fillings with a cream cheese base, vanilla buttercream, coffee buttercream or marshmallow.
Try out these chocolate macaron filling ideas to make your own flavor combinations at home.
Hot cocoa is added to a buttercream base to create the chocolate flavor.
Marshmallow fluff is added to the buttercream icing for the marshmallow flavor. Marshmallow fluff is a spreadable cream that tastes just like marshmallows.
Hot chocolate macarons are topped with melted chocolate and a few mini marshmallows.
Eggnog Macarons
Eggnog macarons are filled with eggnog buttercream icing. Nutmeg, cinnamon, vanilla extract, and eggnog are added to a buttercream base icing.
After the chocolate macarons have been piped, a sprinkle of cinnamon is added to the tops of the macarons prior to baking.
The combination of chocolate and eggnog will make these macarons heavy and decadent.
Mocha Macarons
Mocha macarons are made by adding a small dusting of coffee grounds to the tops of the chocolate macaron shells right after piping them.
Mocha macarons are filled with coffee cream cheese buttercream icing.
Add the coffee in slowly to your filling, you don’t want the flavor to be too overpowering, or too thin of an icing to pipe.
With the chocolate outer shell, and coffee buttercream inside, this mocha flavored macaron will be unforgettable!
Caramel sauce is made by cooking sugar in a saucepan and waiting for it to crystallize into an amber color.
Once you’ve reached your desired color, heavy cream is added to the sauce to make creamy and delicious caramel. Butter is added to thin out the caramel sauce and make it more of a rich caramel flavor.
Top the turtle macarons with melted chocolate and pecans.
Add a little chocolate on one half of a pecan and stick it to the top of the macaron.
Add drizzled melted chocolate over the pecan to make it look eye catching and complete the turtle flavor of pecans, chocolate, and caramel.
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Macarons can filled with a burst of flavors including citrus, fruit, tea, herbs, dessert, tea or beverage flavored.
Macarons are unique in that you can fill them with chocolate ganache, flavored buttercream icing, jam, or curd.
Fill your macarons with fruit and citrus flavors if you’re looking for an explosion of sweet flavors.
If you’re looking for a creamy, warm memorable macaron you can go with London fog, eggnog, hot chocolate or coffee flavored macarons.
For more of a beach flavored macaron you can fill your macarons with mojito, piña colada or champagne flavored macarons.
Fruit and Citrus Flavored Macarons
Kiwi Macarons
Kiwi macarons are made by adding green food coloring to macaron batter.
Kiwi macarons are filled by making your own kiwi jam using fresh kiwi, lime juice, a sugar syrup, and gelatin to thicken it up.
Peach Macarons
Peach macarons are made by adding a bit of orange food coloring to the macaron shell batter.
Peach macarons are filled with peach jam.
To create the look of a real peach, paint the outside of the macarons using milk and orange coloring, and another container with milk and red food coloring.
Immediately after painting the outside of the macaron, dip the shells into sugar to coat it. Add 2 mint leaves and stick them into the jam.
Watermelon macarons are filled with a cream cream frosting that has watermelon flavoring added to it.
The outside of the macarons can be painted with a black edible marker to create the look of seeds on your pink macarons.
You can even paint the edges green for a full watermelon macaron look.
Raspberry Macarons
Raspberry macarons are made by adding a bit of food coloring to the macaron batter to make them either pink or red.
Raspberry macaron filling is made by adding raspberry jam to a buttercream base filling.
Raspberry jam is much more concentrated in flavor, therefore it flavors buttercream much better than using crushed raspberries.
Lemon Macarons
Lemon macarons are made by adding 1/4 tsp of lemon extract to the macaron shell batter.
The filling of the lemon macarons are made by adding lemon zest and lemon juice to a buttercream base frosting.
Lemon macarons are tart, tangy, with a little sweetness from the frosting.
Pineapple Macarons
Pineapple macarons are made by adding a bit of yellow food coloring to the macaron shell batter.
The center filling is made by creating a puree using pineapple chunks.
The pureed pineapple is mixed with rice flour and coconut flour over the stove for a few minutes until it thickens.
Once it’s cooled down, it’ll ready to be piped onto the macaron shells.
Banana Cream Macarons
Banana cream macarons are made by creating the shells of the macarons first.
The filling of the banana cream macarons is vanilla custard, and a slice of banana. The bananas have a bit of lemon juice squirted on them to prevent them from turning brown.
The banana cream macarons have a small bit of meringue piped on top of them, that are torched to cook the meringue.
Mango Macarons
Mango macarons are made by creating the macaron shells, and adding a bit of yellow or orange food coloring to the macaron batter.
The filling of the mango macarons is made by adding mango puree to a buttercream base frosting.
Coconut Key Lime Macarons
Coconut key lime macarons are made by adding shredded coconut, coconut extract, toasted coconut, and green food coloring to macaron batter.
Coconut key lime macarons are filled with key lime buttercream frosting. Key lime buttercream frosting can be made by adding fresh lime juice, and lime zest to the base of buttercream icing.
Passionfruit Macarons
Passionfruit macarons are made by adding a bit of purple food coloring to the macaron batter.
You can add a bit of freeze dried raspberries to the tops of the macaron shells if desired.
The filling of the macarons is made by adding passionfruit curd, passionfruit juice, and melted chocolate together.
The filling needs to be chilled for a few hours prior to piping onto the macaron shells.
The grapefruit filling for macarons is made by adding grapefruit zest and grapefruit juice to a buttercream base frosting.
Cherry Macarons
Cherry macarons are made by adding red or pink food coloring to the macaron batter.
Finely chopped cherries are added to a buttercream base frosting for the cherry macaron filling.
Cranberry Macarons
Cranberry macarons are made by adding a little vanilla extract to the macaron shell batter.
The filling of the cranberry macarons is made by first making a cranberry puree.
The cranberry puree is added to a lime custard base and is cooked until it’s thickened.
The lime cranberry curd needs time to cool, therefore it’s best if you make the cranberry macaron filling the day before you make your macaron shells.
Beverage Flavored Macarons
Hot Chocolate Macarons
Hot chocolate macarons are made by adding cocoa powder to macaron batter to create a chocolate macaron shell.
Hot chocolate macarons are filled with a marshmallow chocolate buttercream icing. Hot cocoa is added to a buttercream base to create the chocolate flavor. Marshmallow fluff is added to the buttercream icing for the marshmallow flavor. Marshmallow fluff is a spreadable cream that tastes just like marshmallows.
Hot chocolate macarons are topped with melted chocolate and a few mini marshmallows.
Mojito Macarons
Mojito macarons are made using your favorite macaron recipe, and then adding a hint of green food coloring to the macaron batter.
The first is a mojito ganache, made by adding rum bakery emulsion flavoring, lime oil, fresh lime juice, chopped up fresh mint leaves to a white chocolate ganache base.
The second filling is a lime center made of sweetened condensed milk, fresh lime juice, and lime zest.
The ganache is piped in a ring around the edge of the macaron shell, while the sweet lime center is piped in the middle of the macaron shell.
Piña Colada Macarons
Piña colada macarons are made by adding a little coconut flour to the macaron batter.
After the macarons have been piped, a sprinkle of shredded coconut is added to the tops of the macaron shells.
The filling of the piña colada macarons is made by adding rum extract, pineapple juice, and coconut cream to a buttercream frosting.
Eggnog Macarons
Eggnog macarons are made by adding vanilla extract and a pinch of nutmeg to macaron batter.
After the macarons have been piped, a sprinkle of cinnamon is added to the tops of the macarons prior to baking.
Eggnog macarons are filled with eggnog buttercream icing. Nutmeg, cinnamon, vanilla extract, and eggnog are added to a buttercream base icing.
London Fog Macarons
London fog macarons are made by adding lavender extract to macaron batter. You can also sprinkle a bit of culinary lavender to the tops of the macarons if desired.
Earl grey buttercream icing is the filling for these delicious macarons.
Add vanilla extract, and a full bag of Earl grey tea leaves to the base of a buttercream frosting.
Taste test, you might need to add more tea leaves or vanilla extract to get the taste just right.
Coffee Macarons
Coffee macarons are made by adding a small dusting of coffee grounds to the tops of the macaron shells right after piping them.
Coffee macarons are filled with coffee cream cheese buttercream icing.
You can add in your coffee flavor by adding a small amount of strong coffee, espresso, or using a pack of instant coffee with a bit of hot water.
Add the coffee in slowly to your filling, you don’t want the flavor to be too overpowering, or too thin of an icing to pipe.
Champagne Macarons
Champagne macarons are made by adding a hint of champagne into a buttercream base frosting.
Cookie dough macarons are made by making edible cookie dough to fill the macarons with.
Edible cookie dough is made without eggs, therefore you can eat it right away. You can use chopped up chocolate chips if you don’t have mini chocolate chips for your edible cookie dough macarons.
Dark Chocolate Peppermint Macarons
Dark chocolate peppermint macarons are made by adding peppermint oil and green gel food coloring to macaron batter.
Chocolate ganache is rich, creamy, and goes well with the complimenting flavored peppermint macarons.
Tiramisu Macarons
Tiramisu macarons are made by adding a dusting of coffee grounds to the tops of the macaron shells after they have been piped.
The filling of the tiramisu macarons is made by adding mascarpone cheese, espresso, and cinnamon to powdered sugar and a bit of heavy cream.
Tiramisu macarons have a ton of flavor!
Red Velvet Macarons
Red velvet macarons are made by adding cocoa powder, and vanilla extract to the macaron shell batter. Red velvet is a flavor that has both chocolate and vanilla flavors, making it truly memorable.
The filling of the red velvet macaron is a vanilla cream cheese icing. The cream cheese icing with the chocolate flavored macaron shells makes this flavor of macaron creamy and rich.
Gingerbread Macarons with Cream Cheese Icing
Gingerbread macarons are made by adding gingerbread spice to macaron batter and brown gel food coloring.
Cream cheese filling for macarons is made by creating a cream cheese buttercream icing with vanilla extract. Melted white chocolate is added at the end of making the icing to give it a sweet chocolatey finish.
S’more Macarons
S’more macarons are made by adding ground up graham crackers to macaron batter.
There are 2 fillings for s’more macarons that you’ll need to make. There will be one layer of milk chocolate ganache.
The other layer is a buttercream frosting made with marshmallow fluff.
The combination of graham cracker flavored shells, marshmallow buttercream, and milk chocolate ganache, makes these macarons irresistible.
Turtle Macarons
Turtle macarons are made by substituting some of the almond flour for pecan flour to macaron batter.
The turtles are filled with freshly made caramel sauce.
Caramel sauce is made by cooking sugar in a saucepan and waiting for it to crystallize into an amber color.
Once you’ve reached your desired color, heavy cream is added to the sauce to make creamy and delicious caramel. Butter is added to thin out the caramel sauce and make it more of a rich caramel flavor.
Top the turtle macarons with melted chocolate and pecans.
Add a little chocolate on one half of a pecan and stick it to the top of the macaron.
Add drizzled melted chocolate over the pecan to make it look eye catching and complete the turtle flavor of pecans, chocolate, and caramel.
Vanilla Bean Macarons
Vanilla bean macaron shells can be flavored with the contents of a vanilla pod into the macaron batter.
The filling is made by adding vanilla bean paste to cream cheese frosting. You can add in vanilla extract if you’re wanting a stronger vanilla flavor.
For a bit of added decoration, you can add dried rose petals to the top of the macaron shells, right after piping them. They will make your macarons looked eye catching with it’s textured look.
The filling is made by adding rose water, and melted white chocolate to a buttercream base frosting.
To decorate the macarons, you can add a little more melted white chocolate and streak it on the top of the macaron shells. You can add a few more dried rose petals or sprinkles that will stick onto the melted white chocolate.
Dark chocolate ganache is made by adding hot heavy cream to dark chocolate melting wafers. Once the chocolate is fully mixed into the heavy cream, a little bit of butter is added to the ganache. The butter adds a smooth, velvety flavor to the ganache.
The ganache needs to cool prior to using. If you make it before baking your macaron shells, this will give it some time in the fridge to harden up and be ready to pipe into your macaron shells.
Birthday Cake Macarons
Birthday cake macarons are made by sprinkling a few rainbow sprinkles on top of the macarons after piping so they have the beautiful rainbow color on the top of the white macaron shells.
Birthday cake macaron filling is made by adding vanilla cake mix to a vanilla buttercream icing. You can add food coloring to the filling of the macarons if desired.
Peanut Butter Macarons
Peanut butter macarons are made by mixing marshmallow fluff and peanut butter together to create the delicious peanut butter filling.
You could chop up peanut until they are very fine and blot them dry, to add them to the tops of the macaron shells if desired.
Cookies and Cream Macarons
Cookies and cream macarons are made by adding crushed Oreo’s and cookie crumble to a buttercream base frosting.
You can add a sprinkle of cookie crumble to the tops of the white macarons for a little added decoration, right after you’ve piped the macaron 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.
Mint Chocolate Chip Macarons
Mint chocolate chip macrons are made by adding your favorite green food coloring to your macaron batter. You can also add some peppermint extract to the batter if desired (1/4 tsp of peppermint extract).
After you’ve piped your macarons, add tiny chopped up pieces of chocolate chips to the tops of the macaron shells prior to them drying.
Once the macaron shells have baked, you can fill them with mint chocolate chip buttercream icing. To make your mint chocolate buttercream, add dark chocolate chips and peppermint extract to your buttercream icing.
Marshmallow Macarons
Marshmallow macarons are made by adding marshmallow fluff to a buttercream base frosting.
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.
Sugar and water are combined in a saucepan white it crystalizes and forms an amber color.
Heavy cream and butter are added to give the caramel sauce a rich and buttery taste while it thickens.
Once the sauce has thickened up, salt is added to give the caramel sauce a salty finish to the sweet caramel. When filling the macarons, a little goes a long way!
The center filling is a cotton candy white chocolate ganache. Cotton candy food flavoring is added to hot cream and white chocolate to create this deliciously sweet and fun flavor of macarons.
Blueberry cheesecake macarons are filled with 2 different fillings. The first is a white chocolate cream cheese buttercream icing. Melted white chocolate is added at the end of making cream cheese buttercream icing to make the icing extra sweet and tangy.
The second filling is a blueberry compote. Blueberry compote is made by making a sugar syrup with blueberries, and thickening it with corn flour or cornstarch.
The macarons are assembled by piping a ring of white chocolate buttercream around the edge of the macaron shell. The center filling is a spoonful of blueberry compote.
All sandwiched together these blue macarons have a burst of blueberry and cream cheese flavors.
Tea andHerb Flavored Macarons
Lavender Macarons
Lavender macarons are made by adding ground up dried lavender to macaron batter.
The filling is a honey buttercream frosting.
You can add more ground up dried lavender to the honey buttercream if you want even more lavender flavor in your lavender macarons.
Earl Grey Macarons
Earl grey macarons are made by adding ground up earl grey tea leaves to macaron batter.
Early grey macarons are filled with earl grey buttercream icing.
Early grey tea leaves are added to a buttercream icing base to create this mesmerizing tea macaron flavor.
Taste test, and add more tea if necessary to have a punch of earl grey flavor.
For a bit of added decoration, you can add dried rose petals to the top of the macaron shells, right after piping them. They will make your macarons looked eye catching with it’s textured look.
The filling is made by adding rose water, and melted white chocolate to a buttercream base frosting.
To decorate the macarons, you can add a little more melted white chocolate and streak it on the top of the macaron shells. You can add a few more dried rose petals or sprinkles that will stick onto the melted white chocolate.
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.
RedMacarons
Red Velvet Macarons
Red velvet macarons are made by adding cocoa powder, and vanilla extract to the macaron shell batter. Red velvet is a flavor that has both chocolate and vanilla flavors, making it truly memorable.
The filling of the red velvet macaron is a vanilla cream cheese icing. The cream cheese icing with the chocolate flavored macaron shells makes this flavor of macaron creamy and rich.
Cranberry Macarons
Cranberry macarons are made by adding a little vanilla extract to the macaron shell batter.
The filling of the cranberry macarons is made by first making a cranberry puree.
The cranberry puree is added to a lime custard base and is cooked until it’s thickened.
The lime cranberry curd needs time to cool, therefore it’s best if you make the cranberry macaron filling the day before you make your macaron shells.
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.
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.
Mango Macarons
Mango macarons are made by creating the macaron shells, and adding a bit of orange food coloring to the macaron batter.
The filling of the mango macarons is made by adding mango puree to a buttercream base frosting.
Yellow Macarons
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.
Pineapple Macarons
Pineapple macarons are made by adding a bit of yellow food coloring to the macaron shell batter.
The center filling is made by creating a puree using pineapple chunks.
The pureed pineapple is mixed with rice flour and coconut flour over the stove for a few minutes until it thickens.
Once it’s cooled down, it’ll ready to be piped onto the macaron shells.
Banana Cream Macarons
Banana cream macarons are made by creating the shells of the macarons first.
The filling of the banana cream macarons is vanilla custard, and a slice of banana. The bananas have a bit of lemon juice squirted on them to prevent them from turning brown.
The banana cream macarons have a small bit of meringue piped on top of them, that are torched to cook the meringue.
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.
Turtle Macarons
Turtle macarons are made by substituting some of the almond flour for pecan flour to macaron batter.
The turtles are filled with freshly made caramel sauce.
Caramel sauce is made by cooking sugar in a saucepan and waiting for it to crystallize into an amber color. Once you’ve reached your desired color, heavy cream is added to the sauce to make creamy and delicious caramel. Butter is added to thin out the caramel sauce and make it more of a rich caramel flavor.
Top the turtle macarons with melted chocolate and pecans. Add a little chocolate on one half of a pecan and stick it to the top of the macaron. Add drizzled melted chocolate over the pecan to make it look eye catching and complete the turtle flavor of pecans, chocolate, and caramel.
Dark Chocolate Peppermint Macarons
Dark chocolate peppermint macarons are made by adding peppermint oil and green gel food coloring to macaron batter.
Chocolate ganache is rich, creamy, and goes well with the complimenting flavored peppermint macarons.
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.
The center filling is a cotton candy white chocolate ganache. Cotton candy food flavoring is added to hot cream and white chocolate to create this deliciously sweet and fun flavor of macarons.
Blueberry cheesecake macarons are filled with 2 different fillings. The first is a white chocolate cream cheese buttercream icing. Melted white chocolate is added at the end of making cream cheese buttercream icing to make the icing extra sweet and tangy.
The second filling is a blueberry compote. Blueberry compote is made by making a sugar syrup with blueberries, and thickening it with corn flour or cornstarch.
The macarons are assembled by piping a ring of white chocolate buttercream around the edge of the macaron shell. The center filling is a spoonful of blueberry compote.
All sandwiched together these blue macarons have a burst of blueberry and cream cheese flavors.
Cookie Monster Macarons
Cookie monster macarons are made by creating a batch of white macaron batter, and a batch of blue macaron batter.
The blue macarons are piped out, and have blue sprinkles dusted on them.
The white macaron batter is made only for the “eyes” of the monster.
Pipe 2 small circles on top of the blue macarons after they have dried for about 15 minutes.
Let the macarons dry for another 30 minutes prior to baking.
The cookie monster macarons are filled with chocolate ganache, and a small chocolate chip cookie in between the macaron shells.
Purple Macarons
Earl Grey Macarons
Earl grey macarons are made by adding purple gel food coloring and ground up earl grey tea leaves to macaron batter.
Early grey macarons are filled with earl grey buttercream icing.
Early grey tea leaves are added to a buttercream icing base to create this mesmerizing tea macaron flavor.
Taste test, and add more tea if necessary to have a punch of earl grey flavor.
London Fog Macarons
London fog macarons are made by adding lavender extract to macaron batter. You can also sprinkle a bit of culinary lavender to the tops of the macarons if desired.
Earl grey buttercream icing is the filling for these delicious macarons.
Add vanilla extract, and a full bag of Earl grey tea leaves to the base of a buttercream frosting.
Taste test, you might need to add more tea leaves or vanilla extract to get the taste just right.
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.
Eggnog Macarons
Eggnog macarons are made by adding vanilla extract and a pinch of nutmeg to macaron batter.
After the macaron have been piped, a sprinkle of cinnamon is added to the tops of the macarons prior to baking,
Eggnog macarons are filled with eggnog buttercream icing. Nutmeg, cinnamon, vanilla extract, and eggnog are added to a buttercream base icing to create this Christmas macaron flavored macaron.
Brown Macarons
Hot Chocolate Macarons
Hot chocolate macarons are made by adding cocoa powder to macaron batter to create a chocolate macaron shell.
Hot chocolate macarons are filled with a marshmallow chocolate buttercream icing. Hot cocoa is added to a buttercream base to create the chocolate flavor. Marshmallow fluff is added to the buttercream icing for the marshmallow flavor. Marshmallow fluff is a spreadable cream that tastes just like marshmallows.
Hot chocolate macarons are topped with melted chocolate and a few mini marshmallows for a unique Christmas macaron flavor.
Salted Caramel Macarons
Salted caramel macarons are one of the best macarons you’ll ever taste! The sweet and salty caramel will dazzle your tastebuds!
Salted caramel macarons are made by creating a caramel sauce using the “wet” method.
Sugar and water are combined in a saucepan white it crystalizes and forms an amber color.
Heavy cream and butter are added to give the caramel sauce a rich and buttery taste while it thickens.
Once the sauce has thickened up, salt is added to give the caramel sauce a salty finish to the sweet caramel. When filling the macarons, a little goes a long way!
Gingerbread Macarons with Cream Cheese Icing
Gingerbread macarons are made by adding gingerbread spice to macaron batter and brown gel food coloring.
Cream cheese filling for macarons is made by creating a cream cheese buttercream icing with vanilla extract. Melted white chocolate is added at the end of making the icing to give it a sweet chocolatey finish.
Black Macarons
Black Praline Macarons
Black Praline Macarons are made by adding chopped cacao nibs and small pieces of hazelnuts to the tops of the macarons right after piping them.
The filling is made by making a hazelnut praline buttercream frosting. Praline is a nutty, earthy flavor that is one of the most flavorful nut macarons you can make.
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