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If you ask me, macarons without filling are like a story without an ending.
A good macaron filling can make the difference between an okay cookie and one that makes people ask for the recipe. The smooth, creamy center brings everything together, adding just the right amount of sweetness to complement those iconic shells.
Whether you’re going for classic vanilla bean, rich chocolate, or fruit-forward flavors, getting your filling right is what makes macarons truly special. These fillings are simple to make but bring so much to the final cookie.
It’s the kind of recipe that works every time and lets you create those perfect little sandwich cookies that everyone loves to share.
Why You’ll Love This Macaron Filling
- Quick preparation – This filling comes together in less than 30 minutes, making it perfect for when you need to finish your macarons without spending hours in the kitchen.
- Basic ingredients – You only need three common ingredients that you probably already have in your kitchen – egg whites, sugar, and butter.
- Smooth and creamy texture – This Swiss meringue buttercream creates a silky-smooth filling that pairs perfectly with crisp macaron shells.
- Customizable base – This classic filling recipe serves as a perfect foundation – you can add different flavors and colors to match any macaron variety you’re making.
What Kind of Butter Should I Use?
For macaron filling, unsalted butter is definitely the way to go since it gives you complete control over the saltiness of your final product. The quality of your butter matters here – look for European-style butter if you can find it, since it has a higher fat content that creates an extra smooth and creamy filling. Make sure your butter is truly at room temperature before starting – it should be soft enough that your finger leaves an indent when pressed, but not so soft that it’s greasy or melting. If you’re in a hurry, cut the butter into small cubes and let it sit for about 30-45 minutes rather than trying to speed things up in the microwave, which can lead to uneven softening.
Options for Substitutions
When making this macaron filling, there are a few substitution options to consider, though some ingredients are must-haves:
- Egg whites: Fresh egg whites are essential for this recipe and cannot be substituted with meringue powder or liquid egg whites from a carton, as they won’t give you the same stable results.
- Granulated sugar: You can use caster sugar (superfine sugar) instead of regular granulated sugar – it actually dissolves even better. However, don’t use powdered sugar or alternative sweeteners as they’ll change the texture completely.
- Unsalted butter: If you only have salted butter, you can use it but omit any additional salt in the recipe. For dairy-free options, you can try high-quality vegan butter sticks (not spread) – just make sure they’re at the same temperature as regular butter would be. Margarine isn’t recommended as it can make the filling too soft.
Watch Out for These Mistakes While Making
The success of your macaron filling largely depends on getting the temperature right – adding hot sugar syrup to cold egg whites can result in a grainy, separated mess, so make sure your egg whites are at room temperature before starting.
When making the meringue base, a common mistake is rushing the process – the sugar syrup needs to reach exactly 240°F (soft-ball stage) on a candy thermometer, and if you pour it too soon or too late, your filling won’t achieve that perfect silky texture.
The butter temperature is crucial – too cold and you’ll get lumps, too warm and your filling will be soupy, so aim for butter that’s soft enough to leave a slight indent when pressed but not so soft that it’s shiny or greasy.
If your filling does separate or look curdled, don’t panic – keep beating on medium speed and it will usually come back together, or try gently warming the bowl’s sides with a hair dryer while mixing.
What to Serve With Macarons?
These sweet French treats pair perfectly with a hot cup of tea or coffee for an afternoon pick-me-up. I love serving macarons alongside other small desserts on a pretty platter for special occasions – think chocolate-covered strawberries, mini cupcakes, or chocolate truffles. For a fancy brunch setup, try placing them next to a fruit platter and some sparkling champagne. Since macarons are quite sweet, they also go really well with unsweetened beverages like Earl Grey tea or dark roasted coffee that can balance out their sugary nature.
Storage Instructions
Keep Fresh: Your macaron filling will stay perfect in an airtight container in the fridge for up to 1 week. If you’ve already filled your macarons, keep them in a sealed container with layers separated by parchment paper to maintain their shape and prevent sticking.
Freeze: This filling freezes really well! Place it in a freezer-safe container or zip-top bag and it’ll keep for up to 3 months. You can even freeze filled macarons – just make sure they’re in a container that protects them from getting squished.
Bring to Room Temperature: When you’re ready to use frozen or refrigerated filling, let it come to room temperature for about 30 minutes. Give it a quick whip with your mixer to bring back its smooth, creamy texture. For filled macarons, just take them out of the fridge about 20 minutes before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 6-10 minutes |
| Total Time | 16-25 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 6-10 g
- Fat: 160-180 g
- Carbohydrates: 200-220 g
Ingredients
- 3 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), softened and cut into pieces
Step 1: Whisk Egg Whites and Sugar
Begin by placing egg whites and sugar into the bowl of an electric mixer.
Whisk the mixture gently to combine the ingredients.
Step 2: Heat Mixture Over Simmering Water
Set the mixer bowl over a saucepan filled with simmering water, creating a double boiler effect.
Heat the mixture, whisking frequently, until it feels warm to the touch and the sugar is fully dissolved.
This should take about 3 to 5 minutes.
Step 3: Whisk to Stiff Peaks
Transfer the bowl back to the mixer and attach the whisk attachment.
Whip on high speed until the egg white mixture becomes stiff and shiny.
This process should take another 3 to 5 minutes, resulting in a firm meringue.
Step 4: Incorporate the Butter
With the mixer running on medium speed, begin adding butter one piece at a time.
Allow each piece to fully incorporate into the mixture before adding the next.
This gradual incorporation helps maintain a smooth texture.
Step 5: Final Mixing
Continue mixing on medium speed until all the butter has been thoroughly incorporated into the mixture and the filling is smooth and ready to use.
The mixture should be creamy and free of lumps, ready to be used in your desired recipe.
