The Best Macaron Fillings

Use these simple fillings as a base for adding custom flavouring to match the colour of your macaron shell!

Course Dessert

Cuisine French

Keyword buttercream, ganache, macaron, macaron filling

Total Time 15

Using a double boiler, melt the white chocolate chips until fully melted. While the chocolate is melting, heat up the whipping cream in a small saucepan or in the microwave until hot but not yet simmering.
When the chocolate is melted, slowly pour in the hot cream and whisk until combined. Remove from heat and whisk in any food colouring and flavouring of choice.
Refrigerate until firm, about an hour or two, and bring to room temperature before assembling macarons.

Follow the same steps as white chocolate ganache, substituting white chocolate for milk, bittersweet or dark chocolate.

Whisk together the egg whites, sugar and pinch of salt until frothy. Using a double boiler method, place the egg white mixture over the heat while continuously whisking, until egg whites are hot to the touch but not hot enough to scramble (if using a thermometer, about 130°F).
Immediately transfer to the bowl of a stand mixer fitted with a whisk attachment and gradually increase the speed, then mix on high until stiff peaks form.
Swap out the whisk attachment for a paddle attachment and add the butter, one cube at a time on medium speed until combined. Add in the flavouring and mix until light and fluffy.