When it comes to macarons, you don’t have to be a professional chef to make your own flavor combinations.
There are countless macaron flavor combinations. But when it comes to what you’re tasting, the macaron shell is made with egg whites, sugar and almond powder which means the flavor is in the filling.
There are 3 primary bases for macaron fillings: jam, ganache, and buttercream.
For example, let’s say you want an apricot macaron, you can decide to make an apricot jam, a white ganache base with apricot puree or a buttercream base with apricot puree.
Ganache is a combination of heavy cream and chocolate. Each chocolate has a different ratio of cacao butter which influences the proportion of heavy cream you need to mix with it to get the smoothest texture and taste.
There are many options to do with a chocolate ganache and to easily create your own flavor. A chocolate ganache is a very simple filling, and you can keep longer than a buttercream.
Buttercream is a delicious classic filling for macarons, but it’s also the trickiest. It’s a combination of pastry cream and butter.
Like the ganache, buttercream can be easily aromatized with many different flavors. This cream is more fragile than chocolate ganache and jam because there are eggs in the preparation, so it doesn’t keep as long.
Choose a buttercream when you want a creamy, flavorful filling.
Jam is a preparation of fruit cooked with sugar. This includes jam, marmalade, and jelly.
Use a jam filling when you want a fruit flavored macaron. You can make your own or buy a quality jam for the filling. Jams infuse well with floral flavors like in my Violet-Cassis French Macaron recipe.
To get started, download my macaron recipe below:
GET MY #1 BEST MACARON RECIPE
This is the exact recipe that I used in a Michelin Star Restaurant (and adapted for the home baker) that took my macarons to the next level.