57 Filling Recipes For Macarons - Homebody Eats (2024)

FAQs

What is macaron filling made of? ›

egg whites - at room temperature. granulated sugar. pure vanilla extract. vanilla buttercream filling - made with a combination of unsalted butter, confectioners' sugar, milk, and pure vanilla extract.

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.

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.

Macarons aren't normally considered to be a health food, but these tasty French treats may have some surprising nutritional benefits for you. Macarons can also be better for you if you have certain dietary restrictions that prevent you from eating other sweets.

Macarons are notoriously finicky. Beat your egg whites too little or too much and you're left with flat macarons. Fold in your powdered sugar and almond flour a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them.

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.

Although a macaron's shell should protect the rise and filling beneath its surface, you don't want your delectables to be crunchy or hard. Macarons should have a slight crunch with an overall chewy texture as one bites through the dessert. That texture is what truly makes a macaron marvelous.

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.

Room temperature is best if you plan to serve the macarons within few days. Keep in mind macarons are best at room temperature, because the texture (crunchy outside / chewy inside) is really important for best experience. If you refrigerate them for 2-3 weeks, you'll be fine too.

Why are my macarons hollow and chewy? ›

Hollow Macarons Cause #1: The Macaron Shells Haven't Matured

And to be honest, they don't need to be full coming out of the oven. Once you've filled the macarons, the moisture from the filling seeps into the shells. This is what gives macarons that deliciously chewy texture.

Resting too long can be the culprit for the absence of feet in macarons, because if the shells rest for too long before baking, the protein structures begin to deflate, causing the macarons not to develop properly in the oven.

French macaroons are incredibly sensitive to moisture above everything. This is why some recipes call for "ageing egg whites" as when egg whites get old they loose some moisture. Some recipes also recommend powdered food colouring over liquid, again to control the water content in the batter.

One macaron contains around 70-90 calories, much lower than a typical cake or cookie slice. This makes them an excellent option for people trying to watch their calorie intake but still want to enjoy a sweet treat. In addition to being low in calories, Annabella Patisserie's macarons are also low in fat.

Macarons are not vegan because the shells are based from egg whites, and some fillings contain dairy. However, all macarons at this shop are vegetarian (meaning they do not contain gelatin). Are macarons safe for those with other food allergies?

I used a Vanilla Swiss Meringue Buttercream for the filling. Swiss Meringue Buttercream doesn't take any confectioner's sugar, it's made similarly as the meringue for the macarons, by heating up the sugar and egg whites over a double boiler very gently until the sugar has melted and formed a syrup with the egg whites.