57 Filling Recipes For Macarons - Homebody Eats (2024)

FAQs

What is macaron filling made of? ›

Our easy, basic recipe results in our go-to filling for macarons (try it with our Parisian Macarons). To make it, all you need are three ingredients: egg whites, unsalted butter, and granulated sugar. It helps to have a mixer to whip the egg whites, but you can tackle this by hand, too.

These macarons are filled with a coconut fudge that is shelf stable for a couple of days, and it is so delicious and creamy! It won't melt during the heat, and will hold very well. It's also super easy to make.

Store unfilled shells at room temperature in an airtight container for up to 2 days. Store unfilled shells in an airtight container in the freezer for up to 2 months. Once filled, store filled macarons in an airtight container in the fridge for up to 4 days.

The key to a good macaron is a good meringue, with smooth, shiny, stiff peaks. You can tell it's done when you can flip the bowl upside down and nothing comes out. The peak will be stiff yet still droop slightly. Start with aged or fresh egg whites and whip them on medium for a few minutes until bubbles form.

While generally considered the least healthy part of the macaron, many of the fillings are derived from natural fruits or can be made with sugar-free and keto recipes. Even with the tasty fillings, macarons are still healthier desserts when compared to other sweets, such as cupcakes.

Once you've filled the macarons, the moisture from the filling seeps into the shells. This is what gives macarons that deliciously chewy texture.

Depending on your sweet-o-meter or taste preference, add some more confectioners' sugar or even cornstarch to a buttercream mixture to stiffen it up. My preference is always cornstarch because it adds thickness without adding sweetness.

Keep them in an airtight container and put the container in the pantry and not under direct sunlight. If you want the macarons to last longer, put them in the refrigerator and you can make them last up to three days.

Ingredients. Almond flour. A must in this (and any) French macaron recipe (and a key ingredient in my Linzer cookies), I recommend a “super fine”, blanched almond flour. As the name suggests, it's very fine and yields smooth, bump-free macaron tops.

How many macarons should you eat? ›

Macarons can help you stay within your recommended daily calorie intake if they're eaten in moderation. A single macaron may contain less than 90 calories, and snacking on only a couple of these treats at a time shouldn't add to your waistline.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.

Hollow shells: One of the most frustrating problems is when the macaron shells turn out hollow. This is usually caused by overmixing the batter, which can cause too much air to be incorporated into the mixture. To avoid this, be sure to fold the batter gently and stop as soon as it reaches the desired consistency.

Meanwhile preheat your oven to 325 degree F (160 degree C) with the oven racks in the top and bottom third of the oven. Bake the cookies (two sheets at a time) for about 14 - 16 minutes, rotating the pans top to bottom, front to back, about halfway through baking.

Modern macarons can be filled with buttercream, ganache, fruit curd, or other fillings, and can be flavored with anything from vanilla to matcha to lavender.

Egg white powder doesn't necessarily help with hollow macarons as much as it helps you obtain a stronger, more stable meringue. And a stable meringue is needed for healthy shells.

There is no butter in macarons, apart from a little maybe in the filling. The cookie, or shell, is plainly almond flour, egg whites and confectioner's sugar, and the filling is usually pastry cream or ganache, which may contain butter. They taste of almonds and the filling – definitely not of butter and sugar.