Cream Cheese Filling for Macarons

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Cream cheese macaron filling is a sweet, tangy, vanilla filling that pipes easily with macarons.

Cream cheese filling has a decadent, memorable flavor.

Cream cheese macaron filling has a white color to it, but you can color it to fit the theme you’re going for.

Color the macaron filling using liquid food coloring, or gel food coloring. Add it last, so you can be sure of the color prior to piping it.

Cream Cheese Filling for Macarons

Macaron filling is stiff enough that you can use specialty tips to create a textured look to macarons.

Select a medium-large star tip, and pipe the outer ring of cream cheese macaron filling. Continue until you reach the center of the macaron.

You can also use cream cheese macaron filling as 1 of the macaron fillings.

You can pipe the outer ring of filling, and then it can hold in a center filling. You could use lemon curd, raspberry jam, blackberry jam, etc.

Cream Cheese Filling for Macarons

How to make cream cheese filling for macarons
Prep Time10 mins
Total Time10 mins
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 cups icing sugar

Instructions

  • Using a stand mixer, beat together 1/4 cup butter and 4 oz of cream cheese until fluffy.
  • Add 1 tsp vanilla extract, 1/8 tsp salt and mix together.
  • Slowly add 2 cups of icing sugar to the stand mixer until the filling comes together. Cream until the icing sugar has dissolved into the butter mixture.
  • Fill a piping bag with your cream cheese filling and pipe onto macarons.
  • Store macarons in the fridge for up to 3 days, or in the freezer for up to 1 month.
  • Store any excess cream cheese macaron filling in the freezer for up to 1 month.
Cream Cheese Filling for Macarons

White Chocolate Macarons

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White chocolate macarons are filled with sweet, creamy, white chocolate ganache.

White chocolate macarons are chewy, and melt in your mouth with chocolatey goodness.

You can color your macarons into vibrant colors using some gel food coloring, or powdered food coloring.

The white chocolate ganache will be a beautiful white color in the center of your macarons.

White Chocolate Macarons

White Chocolate Macarons

How to make white chocolate ganache macarons
Prep Time4 hrs
Active Time1 d 36 mins
Total Time1 d 4 hrs 36 mins
Course: Dessert
Keyword: macarons
Yield: 40 macarons

Materials

Macarons

    Almond Batter Paste

    • 55 g egg whites pasteurized
    • 150 g almond flour
    • 150 g icing sugar
    • food coloring (gel or liquid) optional

    Italian Meringue

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

    White Chocolate Ganache

    • 100 g heavy cream
    • 180 g white chocolate wafers or chopped up chocolate into small pieces

    Instructions

    White Chocolate Ganache

    • 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 into a heat proof bowl.
    • Pour the hot cream over the white chocolate. Let it sit for 30 seconds – 1 minute.
    • Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
    • Let the white chocolate ganache sit until it's fully cooled to room temperature.
    • Place the white chocolate ganache into the fridge until it's chilled (1-2 hours).

    Macarons

    • 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 (we want the syrup to reach 118 degrees C).
    • While the syrup is heating up, 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.
    • 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.
    • Add 1/2 meringue to the almond flour paste 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.
    • 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 and place face up.

    Assembly

    • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
    • Add the chocolate ganache to a piping bag, fitted with small circular tip.
    • Pipe your chocolate ganache onto half of the macaron shells. Sandwich the macarons together.
    • Store the white chocolate macarons in the fridge for 3 days or in the freezer for up to 1 month.
    White Chocolate Macarons

    8 Christmas Macaron Flavors

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    Christmas is a time for celebrating the holiday’s and eating delicious cookies with family and friend’s.

    Christmas macaron flavors include your favorite holiday aromas and tastes including eggnog and peppermint.

    Try making your own Christmas flavored macarons at home this holiday season!

    Learn how to pipe Christmas macaron shapes.

    christmas macaron flavors

    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 to create this Christmas macaron flavored macaron.

    christmas macaron flavors

    Dark Chocolate Peppermint Macarons

    Dark chocolate peppermint macarons are made by adding peppermint oil and green gel food coloring to macaron batter.

    Dark chocolate peppermint macarons are filled with dark chocolate ganache.

    Chocolate ganache is rich, creamy, and goes well with the complimenting flavored peppermint macarons.

    Green Macaron Flavors

    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.

    christmas macaron fillings flavors

    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.

    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.

    christmas macaron flavors

    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.

    christmas macaron flavors

    Salted Caramel Macarons

    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!

    You could also make a salted caramel buttercream sauce by simply adding 2-3 tbsp of salted caramel sauce to a buttercream base frosting.

    Salted caramel buttercream tastes mesmerizing, and will hold its shape better than salted caramel sauce will.

    Christmas macaron flavors

    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.

    christmas macaron flavors

    Lemon Raspberry Macarons Recipe

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    Lemon Raspberry Macarons are flavored packed with a burst of lemon and a hint of raspberry taste.

    Lemon Raspberry Macarons are made with lemon extract, lemon juice, lemon extract, and raspberry jam to create this sharp sweet flavored macaron.

    Lemon Raspberry Macarons can be colored with red, pink, or yellow food coloring. For macarons, you need to use gel food coloring or powdered food coloring in order to color the shells of the macarons. The liquid in a macaron recipe is extremely precise, therefore adding liquid food coloring will ruin your macarons. Learn how to color macarons.

    Lemon Raspberry Macarons Recipe

    Do you need to use lemon extract for lemon raspberry macarons

    No, you do not need to use lemon extract to flavor the shells of the macarons. It’s completely optional since you will be flavoring the macaron filling with lemon juice and lemon zest. You can completely omit the lemon extract in the shells if you do not have any on hand.

    Lemon Raspberry Macarons

    How to decorate lemon raspberry macarons

    You can decorate lemon raspberry macarons by:

    Lemon Raspberry Macarons Recipe

    How to make lemon raspberry macarons
    Prep Time2 hrs 28 mins
    Active Time24 mins
    Total Time2 hrs 52 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
    • food coloring optional

    Italian Meringue

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

    Lemon Raspberry Macaron Filling Recipe

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

    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 food coloring using gel food coloring (a little bit on a toothpick) or 1/4 tsp of powdered food coloring. Add lemon extract to the egg whites and mix the color thoroughly until the color is fully emulsified into the egg whites. You could use yellow, pink or red food coloring for your lemon raspberry macarons.
    • 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 if desired. 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.
    • 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.

    Lemon Raspberry Macaron Filling Recipe

    • Cream the butter in a stand mixer until light and fluffy.
    • Add lemon juice, lemon zest, raspberry jam 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 more of a lemon flavor, you can add a bit more lemon juice. If your icing is too thin, add more icing sugar until you get your desired consistency.
    • Place the icing in a piping bag.
    • Fill the macarons. Put the top of the macaron over top of the filling to create a sandwich.
    • Store the lemon raspberry macarons in the fridge for 3 days or in the freezer for up to 1 month.
    How to make Lemon Raspberry Macarons

    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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    Jump to Recipe

    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 granulated 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 filling 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 granulated 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

    Learn how to make pink macarons for your next macaron baking day by using your favorite pink gel or powdered food coloring.

    Pink macarons can be perfect by themselves, or decorated. Learn how to decorate your own pink macarons below.

    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