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Macaron Fillings

macarons-2-.jpgUsage Guide: It's worth bearing in mind that what's inside the box are French Macarons, not English Macaroons.   Macaroons are chewy and coconutty, whereas Macarons are impossibly light and made of almonds. The following section gives ideas for basic fillings, which can be used as per the recipe, or adapted to achieve other flavours. 

The Macarons are crisp and brittle to begin with, so you need to allow plenty of time between filling and serving. After you have filled them, cover them up and let them rest a few hours in the fridge. Ideally, you should leave them overnight (or even better, a full 24 hours) in the fridge. This lets the flavour of the fillings infuse into the shells, resulting in a better taste overall. In addition, the moisture from the fillings will help to soften up the shells.

Recipes for Fillings: Make any of the following fillings, decant into a piping bag with a plain nozzle, then pipe a single layer of the filling onto one macaroon shell, and sandwich with another.

Chocolate & Orange Ganache

1) Bring Cream, Zest, Juice & Glucose to boil, & remove from heat

2) Add Chocolate & Butter

3) Mix to a smooth paste and cool to room temperature

Vanilla Buttercream 

1) Beat Butter & Vanilla Seeds in a bowl until soft, and add Icing Sugar a tablespoon at a time

2) Continue beating until light and creamy

You can flavour the Butter Cream with, for example, Cocoa Powder, Caramel, Lemon Zest, Lime Zest, Coffee, Rose-water, Chopped Nuts, Ginger, Maple Syrup etc...

Strawberry Chocolate Mousse 

1) Place Chocolate in a heat proof bowl over a pan of simmering water to melt, and allow to cool

2) Whip the Egg White and Caster Sugar to a stiff meringue in a mixer

3) Mix half the Whipped Cream into melted Chocolate, then fold in the meringue mix

Allow to rest for a couple of hours before piping. The recipe can also be made using Orange or Lemon Chocolate.

Sweet Mascarpone Cream 

  • 100g Mascarpone
  • 1 Egg yolk
  • 30g Caster Sugar
  • 50g Double Cream, stiff whipped.

1) Whisk the Egg Yolk & Sugar until thickened and mix with Mascarpone

2) Fold in the stiffly whipped Cream