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.
180gwhite chocolatewafers 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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 macarons are one of the most divine and full-flavored macarons you can make.
Raspberry macarons use raspberry jam to infuse a burst of raspberry flavor into the buttercream filling.
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 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 has a strong and sweet raspberry flavoring.
Our raspberry macaron recipe will become one of your go-to recipes for macarons. You’ll love the mouth-watering rich flavor they have!
Place 55g egg whites in a stand mixer and mix on high speed.
Place 38g of water and 150g of 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. While you're waiting for the syrup to get up to temperature, you can begin preparing the almond batter.
Almond Batter
Place another 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 of the meringue to the mixing bowl. Scrape the bottom and sides of the bowl to mix the almond paste with the meringue using a wooden spoon.
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 up and place face up.
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. The star tip works well for piping the macaron filling. Place the other macaron shell on top of the filling to create a sandwich.
Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
Add 3 tbsp raspberry jam to infuse the butter with raspberry flavoring.
Slowly add 2 cups of icing sugar to the mixture and 1 tsp of milk. Adjust the icing as needed. If the raspberry macaron filling is too thin to pipe, add a small amount of icing sugar to thicken it. If the raspberry macaron filling is too thick, add a little more raspberry jam or a tiny bit more milk to thin out the icing.
Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the macaron shells.
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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.
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 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.
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 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.
Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
Baking macarons is one of the most difficult recipes to master. Our professional macaron recipe will help guide you to make Italian method macarons.
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 different 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.
Place 55g egg whites in a stand mixer and mix on high speed.
Place 38g of water and 150g of 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. While you're waiting for the syrup to get up to temperature, you can begin preparing the almond batter.
Almond Batter
Place another 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 of the meringue to the mixing bowl. Scrape the bottom and sides of the bowl to mix the almond paste with the meringue using a wooden spoon.
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 up and place face up.
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. The star tip works well for piping the macaron filling. Place the other macaron shell on top of the filling to create a sandwich.
Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
1/4tsppowdered pink food coloring, or a small toothpick of pink gel food coloring
Italian Meringue
55gegg whites
38gwater
150gsugar
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.
Raspberry Macaron Filling Recipe has a sharp berry burst of flavor. Raspberry Macaron Filling Recipe is a raspberry buttercream.
Raspberry jam is infused into the buttercream filling for macarons because is has a concentrated flavor.
Using only raspberries to infuse into buttercream will not give you as much of a flavorful macaron filling. You would also have the seeds in the buttercream which is not desirable.
Raspberry buttercream macaron filling is a softer icing, therefore it needs to piped carefully so it doesn’t run down the sides of the macaron.
What color is raspberry buttercream macaron filling
Raspberry buttercream macaron filling is pink in color.
Can you change the color of raspberry macaron filling
To store excess raspberry macaron filling, place it in an airtight container in the fridge for up to 5 days. If you need to store your macaron filling for longer, store it in the freezer for up to 1 month. Thaw your raspberry buttercream macaron filling in the fridge overnight to use again the following day.
How to store raspberry macarons
Store raspberry macarons that have been filled in the fridge in an airtight container for up to 3 days.
Store raspberry buttercream macarons in the freezer for up to 1 month.
How to decorate raspberry buttercream macarons
Raspberry macarons can be decorated many different ways including:
Add 3 tbsp raspberry jam to infuse the butter with raspberry flavoring.
Slowly add 2 cups of icing sugar to the mixture and 1 tsp of milk. Adjust the icing as needed. If the raspberry macaron filling is too thin to pipe, add a small amount of icing sugar to thicken it. If the raspberry macaron filling is too thick, add a little more raspberry jam or a tiny bit more milk to thin out the icing.
Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the macaron shells.
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