Macaron Fillings

This is the page you will need if you’re after fillings. For my basic macaron recipe click HERE, and for general tips and hints click HERE.

My go-to filling is chocolate ganache. I have also used tinted buttercream and I love salted caramel, in which case I tint the macaron shells brown to match. Here are just a few suggestions, but you’re only limited by your imagination. I usually tint the shells to match the filling but you don’t have to, contrasting colours look great.

I ususally add some fruit conserve, jam, or curd to ganache to get the right filling.

Chocolate ganache {white, milk, or dark}:

400 g chocolate, broken into pieces

200 ml single cream

  • Put the chocolate pieces and the cream in a large microwave safe jug and microwave on 50% power for two minutes. Stir, then repeat. Stir until it’s all smooth and refrigerate for a couple of hours. When it firms up it’s ready to use.

Salted caramel filling:

250 ml pouring cream

350 g caster sugar

350 g unsalted butter, diced

25 g sea salt flakes

  • Put the sugar in a saucepan over a medium heat, and gently caramelise the sugar. Gently shake the pan when it starts to bubble but do not stir. At  the same time heat the cream in another saucepan but don’t let it boil.
  • When the caramelised sugar starts looking a deep golden colour remove it from the heat and carefully and slowly pour in the heated cream, whisking it together at the same time. Keep whisking until smooth it over a low heat, then set aside to cool for at least fifteen minutes.
  • Add the diced butter one or two pieces at a time, whisking the whole time, until the butter is incorporated and the caramel is smooth. Then put it in the fridge for a couple of hours.
  • When you’re ready to use the caramel place it in a mixer bowl of a stand mixer, and whisk until it starts looking lighter in colour and creamier. Add some salt at this stage and check the taste, you may not need the whole amount. Refrigerate until your ready to use.

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