16 January 2013

Macaron Fillings

If you're interested in how I make my macarons, you may remember that the recipe I use is from Not Quite Nigella. I have not found the need to alter this basic recipe for the shells at all.

It's the different flavoured fillings (and sprinkles) that make all my macarons unique.

(With the exception of salted caramel), most of my fillings have been either a chocolate ganache (any type of chocolate you like!), or a buttercream filling. Then I just add things to them!

Various macaron fillings - lemon curd in buttercream, hazelnut praline
in buttercream, milk and dark chocolate ganache, salted caramel, dark
chocolate ganache, peanut butter chocolate ganache

Examples of ganache fillings:
  • milk chocolate
  • milk chocolate with orange zest
  • milk chocolate and peanut butter
  • half milk and half dark chocolate
  • Cadbury's Top Deck (half milk and half white chocolate)
  • white chocolate
  • white chocolate with crushed candy cane
Delicious, each and every one!

Things I've tried adding to my basic buttercream:
  • crushed praline
  • peppermint essence
  • lemon curd
  • rum essence
  • coffee syrup (dissolve instant coffee in a little hot water)
So if you wanted to try these fillings, here's the basic recipes that I have been using:

Chocolate Ganache

150ml cream
200g chocolate, chopped or buttons
60g unsalted butter, softened and cut into small cubes

  1. Place cream in a saucepan, bring to boil.
  2. Add hot cream to chocolate, stir til all chocolate is melted.
  3. Add butter a little at a time, and mix through until no lumps remain.
  4. Refrigerate until cool and firm enough to pipe.


3/4 cup sugar
1/4 cup water
4 egg yolks
200g unsalted butter, cubed and softened

  1. Combine sugar and water in saucepan, stir til sugar is dissolved, bring to boil and boil over medium heat until syrup reaches 121 degrees celcius.
  2. Meanwhile beat egg yolks until thick and creamy. While beating on medium speed, pour syrup into yolks, being careful to avoid beaters and sides of bowl. Increase speed and mix until cool.
  3. Add butter 1 tablespoon at a time, beating well after each addition.
  4. Beat until creamy and thoroughly blended. Refrigerate until firm enough to pipe.

This buttercream does have a more "eggy" taste than one made with egg whites, but I choose to make one that uses up egg yolks. Always a bonus when you're making macarons.

I hope this inspires you to come up with your own combinations for macaron fillings!

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