Favorite Macaron Fillings

I'm not going to even *pretend* 

to know what I’m doing with macarons enough to publish a macaron recipe! Heck, I still start bouncing around the kitchen when a batch of them actually turns out without cracks and massive hollows and looks anything-remotely-like what they’re supposed to! (For the making of the shells, SashaCakesChicago’s Italian Macaron recipe has been my most foolproof so far, and I highly recommend her recipe! If you do have some shells go south on you, she also has a Reduce/Reuse recipe available for purchase on Etsy that allows you to re-cycle flopped shells into a new bath – I’ve done this and highly recommend it!!) 

The easy-fix mistake I did make a time or two was making a standard macaron recipe and not giving a moment’s thought to my fillings! I took fairly-sweet macaron shells and filled them with super-sweet vanilla buttercream...and later wish I’d had the foresight to fill them with something else! IMHO plain macaron shells could use a more balanced flavor to the filling.

My faves are below!

(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites.
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My personal favorite: Chocolate Ganache!

12 oz (2 cups) semisweet chocolate chips
12 oz (1 ½ cups) heavy whipping cream
Place chocolate chips in a heat-proof bowl. Place whipping cream in a small saucepan and bring almost to a boil over medium/low heat. Pour over chocolate chips and let rest for 2 minutes, then stir until smooth and silky.

(If desired, this can also be done in the microwave – combine ingredients and microwave on half power in 30-second intervals, stirring in between until smooth). Chill, stirring every 5-10 minutes (or stir over an ice bath) until ganache reaches a pipe-able consistency.

Another option – especially great if you’re short on time – 
Chocolate Cream Cheese Buttercream Frosting:


8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
5 ½ -6 cups powdered sugar
1 cup cocoa powder
4-6 Tablespoons milk
1 T vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with cocoa powder and milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

If you’d like a lighter-colored filling, my favorite
Cream Cheese Buttercream Frosting is a good less-sweet option, but I recommend using a tart flavor such as lemon or raspberry, or a contrasting flavor like peppermint to balance the sweetness of the macaron shell!

8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T flavor extract (my favorites are lemon or raspberry)
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

 

Make any of these fillings? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!