Salted Caramel Macaron Filling Recipe

Salted caramel macarons have a flavor burst of sweet caramel with a hint of salt.

Salted caramel macarons are filled with 2 separate fillings. The first filling is salted caramel buttercream which is piped along the outer edge of the macaron.

The center filling is a spoonful of gooey and thick salted caramel sauce.

salted caramel filling for macarons

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

salted caramel filling recipe for macarons

You only need a small amount of sauce in the center of the macarons to have a burst of delicious caramel flavor. If you put too much sauce in the center of the macaron, it can run down the sides of the macarons, or leak it’s way through the shell.

salted caramel macarons filling recipe

Salted Caramel Macaron Filling Recipe

How to make salted caramel filling for macarons
Prep Time1 hr
Total Time1 hr
Course: Dessert
Keyword: macaron filling
Yield: 40 macarons

Materials

Salted Caramel Sauce

  • 1 cup sugar granulated
  • 1/2 cup water
  • 1/4 cup butter unsalted
  • 1/2 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 tsp salt

Salted Caramel Buttercream

  • 1/3 cup butter unsalted, room temperature
  • 1 cup powdered sugar
  • 2.5 tbsp salted caramel sauce
  • 1 tsp milk

Instructions

Salted Caramel Sauce

  • In a medium saucepan, place 1 cup of granulated sugar and 1/2 cup of water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
  • Add 1/4 cup of butter and let the mixture boil by itself. Do not stir.
  • Let the mixture boil on low heat for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
  • Remove the pan from heat when it's finished thickening. Add the 1/2 cup of heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
  • Add 1tsp salt and 1/2 tbsp vanilla extract. Let it cool to room temperature.
  • Store in the fridge for up to 1 week or in the freezer for up to 1 month.

Salted Caramel Buttercream

  • In a stand mixer, beat 1/3 cup of room temperature butter using the paddle attachment.
  • Add 1 cup of powdered sugar and 2.5 tbsp of salted caramel sauce to the butter and beat together on low until the powdered sugar is completely incorporated.
  • Taste test your buttercream to see how you like the flavor. Add a little more salted caramel sauce if you want it a bit stronger. If you add more caramel sauce, you don't need to add any milk to the buttercream. If you need to thin out your buttercream a little for it to be more malleable for piping, add 1 tsp of milk and beat into the salted caramel buttercream.

Assembly

  • Arrange your macaron shells for piping. You'll want to pair up matching sizes of macaron shells so they can easily be sandwiched together to give you a uniform macaron.
  • Fit a piping bag with a star nozzle for a bit of design to the buttercream, or you can use a round tip for easy piping. The tip should be at least 1 cm in diameter.
  • Add salted caramel buttercream to the piping bag.
  • Pipe a ring of buttercream on the outer edge of the macaron. This will help keep the salted caramel sauce tucked inside the macaron.
    how to pipe salted caramel macarons
  • Using a small spoon, pour a spoonful of caramel sauce in the center of the macaron.
    salted caramel filling for macarons
  • Close the macaron by adding a plain macaron shell on top.
  • Store macarons in the fridge for up to 3 days, and up to 1 month in the freezer.

Almond Raspberry Macarons Recipe

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Almond raspberry macarons use almond extract to give them a bit of a stronger almond flavor in the shells.

Almond raspberry macarons are decadent, melt in your mouth, and have a flavor burst of raspberry in the center.

Almond Raspberry Macarons Recipe

Almond Raspberry Macarons Recipe

How to make almond raspberry macarons
Prep Time3 hrs
Active Time36 mins
Total Time3 hrs 36 mins
Course: Dessert
Keyword: macaron filling, macarons
Yield: 40 macarons

Equipment

  • scale
  • Stand mixer
  • Thermometer
  • sifter

Materials

Italian Meringue

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

Almond Batter

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

Raspberry Buttercream Filling for Macarons

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

Instructions

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

Vanilla Raspberry Buttercream Filling

  • In a stand mixer, beat butter until fluffy on med-high speed.
  • Add vanilla extract and raspberry jam to the stand mixer and beat into the butter.
  • Slowly add icing sugar to the raspberry macaron filling. Add 1 tsp of milk to thin out the buttercream so it's easily pipeable.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.
Almond Raspberry Macarons Recipe

Vanilla Raspberry Buttercream Macarons

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Vanilla raspberry buttercream macarons have a soft pink color, and are full of fruity flavor.

When you bite into the filling you can taste a burst of raspberry flavor, with a hint of aromatic vanilla undertones.

Vanilla raspberry macarons are a decadent dessert you can bring to a baby shower, birthday party or bridal shower for a lovely vibrant pink cookie for guests to enjoy.

Vanilla Raspberry Buttercream Macarons

Vanilla Raspberry Buttercream Macarons

Step by step guide how to make vanilla raspberry buttercream macarons
Prep Time3 hrs
Active Time36 mins
Total Time3 hrs 36 mins
Course: Dessert
Keyword: macaron filling, macarons
Yield: 40 macarons

Equipment

  • scale
  • sifter
  • Thermometer
  • Stand mixer

Materials

Italian Meringue

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

Almond Batter

  • 55 g egg whites room temperature
  • 150 g almond flour sifted
  • 150 g icing sugar sifted

Vanilla Raspberry Buttercream Filling for Macarons

  • 1/2 cup butter room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp raspberry jam to taste
  • 1 vanilla bean seeds scraped
  • 1 tsp milk

Instructions

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

Vanilla Raspberry Buttercream Filling

  • In a stand mixer. beat butter until fluffy on med-high speed.
  • Add vanilla extract, vanilla bean seeds and raspberry jam to the mixing bowl and beat together.
  • Slowly add icing sugar to the bowl and mix together. Add 1 tsp of milk at the end to thin out the buttercream if needed.
  • When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
  • Store in the fridge for 3 days or store in the freezer for 1 month.

Notes

Only use egg whites from a carton. Do not separate eggs for your egg whites.
Beat your meringue until you can turn the bowl upside down and it won’t move.
Vanilla Raspberry Macarons recipe

Dark Chocolate Ganache Filling Recipe for Macarons

Dark chocolate ganache has a rich and creamy flavor for the perfect chocolatey filling for your macarons.

Dark chocolate ganache for macarons is made by using dark chocolate wafers that are melted by hot heavy cream. You can use any type of dark chocolate that you have a home. Keep in mind the higher percentage of chocolate, the more bitter the chocolate ganache. It’s best to choose a dark chocolate around 70% for our dark chocolate ganache for macarons.

You’ll want to make this recipe the day before making your macarons, since it needs time for the ganache to cool in the fridge prior to using.

A little ganache goes a long way. Be careful when piping your dark chocolate ganache on your macarons, as it can spill over the edge if you pipe too much onto the macaron shell.

Dark Chocolate Ganache Filling Recipe for Macarons

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

Materials

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

Instructions

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

White Chocolate Ganache Filling Recipe for Macarons

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White chocolate ganache is a light, flavorful filling for macarons. Make your white chocolate ganache filling before making your macarons so it has time to cool in the fridge.

White Chocolate Ganache Ingredients for Macarons:

  • white chocolate wafers
  • heavy cream

White chocolate ganache for macarons is a 1:1.8 ratio. It’s a bit thicker than milk or dark chocolate ganache.

white chocolate ganache filling for macarons

White Chocolate Ganache Filling Recipe

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

Materials

  • 100 g heavy cream
  • 180 g white chocolate wafers

Instructions

  • Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
  • Measure your white chocolate wafers into a heat proof bowl.
  • Pour the hot cream over the white chocolate wafers.
  • 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 hour).
  • Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
white chocolate ganache filling recipe for macarons

Milk Chocolate Ganache Recipe for Macarons

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Step by step guide to making milk chocolate ganache filling for macarons.

You should make this before making your macarons to give the ganache time to cool in the fridge. When you’re ready to use it, microwave it for 10 seconds at a time until you’re happy with the consistency to pipe it into your macarons.

What ratio is milk chocolate ganache for macarons?

1:1.2 ratio of heavy cream to milk chocolate for ganache for macarons.

Milk chocolate ganache is a thinner ganache that pipes easily. There is a risk it will run over the edges of the macaron if you overfill it. Use it sparingly. Pipe directly in the center, and squish the macarons together.

Milk Chocolate Ganache for Macarons

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

Materials

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

Instructions

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