Some fillings for French macarons

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Vanilla Bean Ganache

Will fill about 40 1.5″ macarons

  • 12 oz white chocolate (chips or chopped)
  • 1 vanilla bean
  • 1/2 C heavy cream

Split vanilla bean. Add vanilla seeds and cream to a small, heavy saucepan. Heat mixture until the edges barely simmer.  Add white chocolate swirling pan until everything is covered with cream.  Let sit for one minute.  Whisk melted mixture until smooth.  Store in fridge until ready to use.  Ganache will be very thick and be beaten to add air before piping into macaron shells.

Pumpkin Spice Cream Cheese Filling

Will fill about 40 1.5″ macarons

  • 1 oz canned pumpkin
  • 4 oz cream cheese, softened
  • 2 C confectioners sugar
  • 1 tsp pumpkin pie spice
  • orange food coloring if desired

Cream cream cheese in a standing mixer fitted with a paddle or hand-held beater.  Add-in pumpkin and combined.  Mix in confectioner’s sugar .5 C at a time until frosting reaches desired consistency.  Start with .5 tsp of spice and add-in until reaches desired taste.  Refrigerate for at least 30 minutes before filling macarons.

Lemon Cream Cheese Filling

Will fill about 40 1.5″ macarons

  • 4 oz cream cheese softened
  • zest of a large lemon (1 TBish)
  • juice from a large lemon
  • 2 C confectioner’s sugar

Cream cream cheese in a standing mixer fitted with a paddle or hand-held beater. Add in zest and about half of the lemon juice.  Mix in confectioner’s sugar .5 C at a time alternating with lemon juice until frosting reaches desired consistency. Refrigerate for at least 30 minutes before filling macarons.

One thought on “Some fillings for French macarons”

  1. I loved your lemon cream cheese filling – but I used an entire stick of cream cheese and way less sugar (1 cup or 1.5 cup) because I didn’t want it too sweet and figured I could always add in more if needed.

    thanks though, for the basics to get me started!

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