18 Decadent Macaron Filling Recipes Irresistibly Creamy

Macarons are the epitome of elegance in the baking world, but let’s be honest—it’s the luscious, creamy fillings that steal the show. Whether you’re a seasoned baker or just starting out, these 18 decadent macaron filling recipes promise to transform your treats into irresistible masterpieces. From classic buttercreams to innovative flavors, get ready to elevate your macaron game and impress everyone at your next gathering. Dive in and discover your next favorite filling!

Salted Caramel Buttercream Filling

Viral for a reason, this Salted Caramel Buttercream Filling is your next obsession. Whip it up in minutes and watch it disappear even faster.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1/4 cup heavy cream (for richness, adjust thickness as needed)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup salted caramel sauce (homemade or store-bought, plus extra for drizzling)
• 1/2 tsp sea salt (flaky type preferred for texture)

Instructions

1. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
2. Gradually add powdered sugar to the butter, 1 cup at a time, beating well after each addition.
3. Pour in the heavy cream and vanilla extract, then beat on high speed for 3 minutes until light and fluffy.
4. Fold in the salted caramel sauce and sea salt with a spatula until fully incorporated. Taste and adjust salt if needed.
5. Use immediately to fill cakes or cupcakes, or store in an airtight container in the fridge for up to a week. Bring to room temperature before using.

Just like that, you’ve got a buttercream that’s irresistibly smooth with a perfect salty-sweet kick. Try it between chocolate cake layers or as a dip for apple slices for a next-level treat.

Raspberry Rose Ganache Filling

Elevate your dessert game with this Raspberry Rose Ganache Filling—luxurious, velvety, and bursting with floral notes. Perfect for cakes, macarons, or spooning straight from the bowl.

Ingredients

• 1 cup heavy cream (for a richer ganache, use half cream, half butter)
• 8 oz dark chocolate, finely chopped (70% cocoa for best results)
• 1/4 cup raspberry puree (strained for a smoother texture)
• 1 tbsp rose water (adjust to taste, start with less)
• 1/2 tsp vanilla extract (or almond extract for a twist)

Instructions

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3-4 minutes. Tip: Watch closely to avoid boiling.
2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1 minute to soften.
3. Whisk the chocolate and cream together until smooth and glossy. Tip: If chocolate isn’t fully melted, microwave in 10-second bursts, stirring between each.
4. Stir in the raspberry puree, rose water, and vanilla extract until fully combined. Tip: Taste and adjust rose water if needed—it should be floral but not overpowering.
5. Let the ganache cool at room temperature for 10 minutes, then cover and refrigerate until firm enough to pipe or spread, about 1 hour.

Oozing with sophistication, this ganache pairs a deep chocolate richness with bright raspberry and delicate rose. Try it layered in a chocolate tart or as a decadent dip for fresh berries.

Dark Chocolate Espresso Filling

Transform your desserts with this Dark Chocolate Espresso Filling—rich, bold, and irresistibly smooth. Perfect for filling cakes, topping pancakes, or sneaking a spoonful straight from the bowl.

Ingredients

• 1 cup heavy cream (chilled for best results)
• 8 oz dark chocolate chips (70% cacao for depth)
• 2 tbsp espresso powder (instant works, dissolve in 1 tbsp hot water)
• 1/4 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for flavor)

Instructions

1. Heat heavy cream in a saucepan over medium heat until it begins to simmer, about 3-5 minutes. Tip: Watch closely to prevent boiling.
2. Remove from heat and immediately add dark chocolate chips. Let sit for 2 minutes to melt, then stir until smooth.
3. Whisk in dissolved espresso powder, powdered sugar, and vanilla extract until fully combined. Tip: For a stronger coffee flavor, add an extra 1/2 tbsp espresso powder.
4. Transfer mixture to a bowl and refrigerate for at least 2 hours, or until set. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.

Glossy and decadent, this filling pairs beautifully with vanilla sponge or as a luxurious dip for fresh fruit. The espresso kick elevates the dark chocolate, making every bite a complex flavor experience.

Lemon Curd and White Chocolate Filling

Zesty meets creamy in this dreamy Lemon Curd and White Chocolate Filling. Whip it up in minutes and watch it disappear even faster.

Ingredients

• 1 cup white chocolate chips (high-quality for smoother melting)
• 1/2 cup unsalted butter (room temperature for easier mixing)
• 3 large eggs (room temperature to prevent curdling)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup fresh lemon juice (strained to remove pulp)
• 1 tbsp lemon zest (for an extra zing)

Instructions

1. Melt white chocolate chips in a double boiler over medium heat, stirring constantly until smooth. Tip: Avoid overheating to prevent seizing.
2. In a separate bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add eggs one at a time to the butter mixture, beating well after each addition. Tip: Ensure eggs are at room temperature to avoid a grainy texture.
4. Mix in lemon juice and zest, then fold in the melted white chocolate until fully incorporated.
5. Cook the mixture over low heat, stirring continuously, until it thickens to a custard-like consistency, about 10 minutes. Tip: Use a silicone spatula for even heating and to prevent sticking.
6. Remove from heat and let cool to room temperature before using or storing.

Yummy doesn’t begin to cover it—this filling is silky, tangy, and just sweet enough. Slather it between cake layers, dollop onto pancakes, or spoon straight from the jar (we won’t tell).

Matcha Green Tea Cream Filling

Flaunt your baking skills with this vibrant Matcha Green Tea Cream Filling—smooth, earthy, and just sweet enough to balance the matcha’s boldness. Perfect for cakes, pastries, or straight-off-the-spoon indulgence.

Ingredients

• 1 cup heavy cream (chilled for best results)
• 1/4 cup powdered sugar (sift to avoid lumps)
• 2 tbsp matcha green tea powder (high-quality for vibrant color)
• 1 tsp vanilla extract (pure for depth of flavor)
• 8 oz cream cheese (softened to room temperature)

Instructions

1. In a large bowl, whip the heavy cream on medium-high speed until soft peaks form, about 3 minutes.
2. Gradually add the powdered sugar and matcha powder, continuing to whip until stiff peaks form, about 2 more minutes. Tip: Stop to scrape the bowl’s sides for even mixing.
3. In a separate bowl, beat the cream cheese and vanilla extract until smooth and creamy, about 2 minutes.
4. Gently fold the whipped cream mixture into the cream cheese mixture until fully combined. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture light.
5. Chill the filling for at least 1 hour before using to allow flavors to meld. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.

Zesty and creamy, this filling pairs wonderfully with vanilla sponge cake or as a decadent dip for fresh strawberries. Its lush texture and matcha kick make every bite a mini celebration.

Vanilla Bean Swiss Meringue Buttercream

Just when you thought buttercream couldn’t get any better, Vanilla Bean Swiss Meringue Buttercream swoops in. Silky, rich, and bursting with real vanilla flavor—this is the frosting of your dreams.

Ingredients

• 5 large egg whites (room temperature for best volume)
• 1 1/4 cups granulated sugar (fine grain dissolves easier)
• 1 1/2 cups unsalted butter, cubed and softened (European style for extra richness)
• 1 vanilla bean, seeds scraped (or 1 tbsp pure vanilla extract in a pinch)
• 1/4 tsp salt (enhances all the flavors)

Instructions

1. Combine egg whites and sugar in a heatproof bowl. Whisk constantly over a pot of simmering water until sugar dissolves and mixture reaches 160°F.
2. Transfer to a stand mixer. Whip on high until stiff, glossy peaks form and bowl is cool to touch, about 10 minutes.
3. With mixer on low, add butter one cube at a time, waiting until each is fully incorporated. Tip: If mixture looks curdled, keep mixing—it will come together.
4. Once all butter is added, increase speed to medium and beat until smooth and fluffy, about 3 minutes.
5. Add vanilla bean seeds and salt. Mix on low until just combined. Tip: For extra flavor, let the frosting sit covered at room temperature for an hour before using.

Not just a frosting, this is a masterpiece. Perfect for piping on cakes or spreading on cupcakes, its velvety texture and deep vanilla flavor will steal the show. Try it sandwiched between cookies for an indulgent treat.

Strawberry Cheesecake Filling

Visualize this: creamy, dreamy strawberry cheesecake filling that’s as easy to whip up as it is to devour. Perfect for stuffing, dipping, or just eating straight from the bowl—no judgment here.

Ingredients

• 8 oz cream cheese, softened (microwave for 10 sec if needed)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup fresh strawberries, diced (frozen works, thaw and drain first)
• 1/2 cup heavy cream (cold, for whipping)

Instructions

1. In a large bowl, beat the softened cream cheese until smooth—about 1 minute.
2. Add granulated sugar and vanilla extract to the cream cheese. Beat until fully combined and fluffy—about 2 minutes.
3. Gently fold in the diced strawberries until evenly distributed.
4. In a separate bowl, whip the heavy cream to stiff peaks—about 3 minutes. Tip: Chill your bowl and beaters for quicker whipping.
5. Fold the whipped cream into the cream cheese mixture in two additions, keeping the mixture light and airy. Tip: Use a spatula and cut through the center, then fold over to maintain volume.
6. Chill the filling for at least 1 hour before serving to let flavors meld. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.

Just like that, you’ve got a lusciously smooth filling with pops of fresh strawberry in every bite. Slather it between cake layers, dollop on pancakes, or spoon over graham crackers for an instant treat.

Pistachio White Chocolate Ganache

Yes, you read that right—Pistachio White Chocolate Ganache is your next obsession. Creamy, nutty, and just the right amount of sweet, it’s a game-changer for desserts.

Ingredients

• 1 cup heavy cream (for a richer ganache, use half-and-half)
• 12 oz white chocolate chips (high-quality brands melt smoother)
• 1/2 cup pistachios, finely chopped (plus extra for garnish)
• 1 tsp vanilla extract (pure extract for best flavor)

Instructions

1. Heat 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer, about 3-4 minutes. Tip: Watch closely to avoid boiling.
2. Place 12 oz white chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate, ensuring all chips are submerged. Let sit for 2 minutes.
3. Stir the mixture gently with a spatula until smooth and fully combined. Tip: If chips aren’t fully melted, microwave in 10-second bursts, stirring between each.
4. Mix in 1/2 cup finely chopped pistachios and 1 tsp vanilla extract until evenly distributed.
5. Pour the ganache into a serving dish or over your dessert base. Chill in the refrigerator for at least 2 hours, or until set. Tip: For a quicker set, spread in a thin layer.

Just like that, you’ve got a silky, dreamy ganache with a crunchy pistachio twist. Serve it dolloped on brownies, swirled into milkshakes, or straight from the spoon—no judgment here.

Earl Grey Tea Infused Buttercream

Zesty and bold, this Earl Grey Tea Infused Buttercream transforms your baking game. Whip up a batch to elevate cakes, cookies, or even your morning toast.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 4 cups powdered sugar (sifted to avoid lumps)
• 2 tbsp Earl Grey tea leaves (finely ground for maximum flavor)
• 2 tbsp heavy cream (adjust for desired consistency)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Grind Earl Grey tea leaves into a fine powder using a spice grinder or mortar and pestle.
2. Cream softened butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.
3. Add powdered sugar gradually, mixing on low speed to incorporate, then increase to medium-high for 3 minutes until fluffy.
4. Mix in ground tea leaves and vanilla extract until fully combined, about 1 minute.
5. Pour in heavy cream, 1 tbsp at a time, mixing on medium speed until desired consistency is reached.
6. Use immediately to frost cakes or store in an airtight container in the fridge for up to a week.

Whisk into your next baking project for a buttercream that’s luxuriously smooth with a hint of bergamot. Perfect for layering between vanilla sponge or piping onto earl grey shortbread cookies.

Coconut Lime Curd Filling

Amplify your dessert game with this zesty Coconut Lime Curd Filling—creamy, tangy, and downright addictive. Perfect for pies, tarts, or spooning straight from the jar.

Ingredients

• 1 cup granulated sugar (adjust to taste)
• 3 large eggs (room temperature for smoother blending)
• 1/2 cup fresh lime juice (about 4 limes, strain for no pulp)
• 1 tbsp lime zest (for that extra punch)
• 1/2 cup coconut milk (full-fat for richness)
• 6 tbsp unsalted butter (cut into cubes, cold)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. In a medium saucepan, whisk together sugar, eggs, lime juice, and zest until smooth.
2. Place the saucepan over medium heat, stirring constantly with a wooden spoon to prevent scrambling the eggs.
3. Once the mixture thickens enough to coat the back of the spoon (about 8-10 minutes), remove from heat.
4. Immediately whisk in the coconut milk until fully incorporated.
5. Add butter one cube at a time, whisking until each piece melts before adding the next.
6. Stir in salt, then strain the curd through a fine-mesh sieve into a bowl to ensure silky smoothness.
7. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, then chill for at least 2 hours.

Dreamy and velvety, this curd strikes a perfect balance between sweet and tart. Slather it between cake layers, dollop over pancakes, or enjoy as a bright filling in your next pastry creation.

Blackberry Lavender Honey Filling

Viral-worthy and bursting with flavor, this Blackberry Lavender Honey Filling is your next kitchen obsession. Mix, spread, and savor—it’s that simple.

Ingredients

• 2 cups fresh blackberries (frozen works in a pinch)
• 1/4 cup honey (local for best flavor)
• 1 tbsp dried lavender buds (culinary-grade, don’t skip)
• 1 tsp lemon zest (brightens the whole dish)
• 1/2 cup water (filtered if you’re fancy)

Instructions

1. Combine blackberries, honey, lavender, and water in a medium saucepan over medium heat.
2. Simmer for 10 minutes, stirring occasionally, until blackberries break down.
3. Strain mixture through a fine-mesh sieve into a bowl, pressing to extract all juices—discard solids.
4. Return liquid to the saucepan; add lemon zest.
5. Cook over low heat for 5 minutes, stirring constantly, until slightly thickened.
6. Cool completely before using to allow flavors to meld.

Ultra-versatile, this filling shines in pastries, on toast, or swirled into yogurt. The lavender’s floral notes and blackberry’s tartness create a balance that’s downright addictive.

Peanut Butter and Jelly Filling

Ditch the boring sandwiches and level up your snack game with this Peanut Butter and Jelly Filling. It’s creamy, sweet, and downright addictive—perfect for stuffing pastries or slathering on toast.

Ingredients

• 1 cup smooth peanut butter (for a creamy texture)
• 1/2 cup strawberry jelly (or any flavor you love)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp vanilla extract (for a hint of flavor)

Instructions

1. In a medium bowl, combine 1 cup smooth peanut butter and 1/2 cup strawberry jelly. Use a spatula to mix until fully incorporated.
2. Add 1 tbsp honey and 1/2 tsp vanilla extract to the mixture. Stir well to blend all the flavors together.
3. For a smoother consistency, microwave the mixture for 15 seconds, then stir again. This makes it easier to spread.
4. Transfer the filling to an airtight container. Store in the refrigerator for up to 1 week.

Silky smooth with a perfect balance of sweet and nutty, this filling is a game-changer. Try it between layers of a cake or as a dip for apple slices for a fun twist.

Tiramisu Mascarpone Cream Filling

Kickstart your dessert game with this luscious Tiramisu Mascarpone Cream Filling—silky, rich, and ridiculously easy to whip up.

Ingredients

• 1 cup mascarpone cheese (cold, for best texture)
• 1/2 cup heavy cream (chilled)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp espresso (cooled, or strong coffee)
• 1 tbsp cocoa powder (for dusting)

Instructions

1. In a large bowl, beat the cold mascarpone cheese until smooth and creamy. Tip: Cold mascarpone whips better and prevents curdling.
2. In a separate bowl, whip the chilled heavy cream and granulated sugar to stiff peaks. Tip: Chill your bowl and beaters for faster whipping.
3. Gently fold the whipped cream into the mascarpone until fully combined. Avoid overmixing to keep the filling light.
4. Stir in the vanilla extract and cooled espresso until evenly distributed. Tip: Espresso adds depth, but adjust based on your coffee preference.
5. Use immediately to layer your tiramisu or chill for up to 2 hours for a firmer texture.
6. Before serving, dust the top with cocoa powder for a classic finish.

Ultra-creamy with a hint of coffee, this filling is the heart of any tiramisu. Try it between layers of ladyfingers or as a dip for fresh fruit—either way, it’s a showstopper.

Blueberry Basil Compote Filling

Transform your desserts with this Blueberry Basil Compote Filling—bold, fresh, and bursting with flavor. Perfect for pies, pancakes, or spooning straight from the jar.

Ingredients

• 2 cups fresh blueberries (frozen works too, no thawing needed)
• 1/4 cup granulated sugar (adjust for sweetness)
• 1 tbsp lemon juice (brightens the flavor)
• 1/4 cup water (for the right consistency)
• 1/4 cup fresh basil leaves, finely chopped (pack them for maximum flavor)

Instructions

1. In a medium saucepan, combine blueberries, sugar, lemon juice, and water over medium heat.
2. Stir gently until the sugar dissolves, about 2 minutes—no need to rush this step.
3. Increase heat to medium-high, bring to a simmer. Let it bubble for 10 minutes, stirring occasionally to prevent sticking.
4. Reduce heat to low, add chopped basil. Simmer for another 5 minutes to infuse the flavors.
5. Remove from heat. Let cool slightly before using, or store in an airtight container in the fridge for up to a week.

Here’s the deal: this compote is thick, jammy, with a hint of herbaceous freshness from the basil. Swirl it into yogurt, layer it in a cake, or just eat it with a spoon—no judgment.

Chai Spiced Buttercream Filling

Boldly transform your desserts with this Chai Spiced Buttercream Filling—creamy, spiced, and irresistibly smooth. Perfect for cakes, cupcakes, or even as a dip for cookies.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easy mixing)
• 4 cups powdered sugar (sift to avoid lumps)
• 2 tbsp heavy cream (adjust for desired consistency)
• 1 tsp vanilla extract (pure for best flavor)
• 2 tsp chai spice mix (store-bought or homemade)
• 1/4 tsp salt (enhances flavors)

Instructions

1. In a large bowl, beat the softened butter on medium speed for 2 minutes until creamy.
2. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
3. Pour in heavy cream, vanilla extract, chai spice mix, and salt. Beat on high for 3 minutes until fluffy.
4. Scrape down the sides of the bowl with a spatula to ensure even mixing.
5. If the buttercream is too thick, add more heavy cream, 1 tbsp at a time, until desired consistency is reached.
6. Use immediately or store in an airtight container in the fridge for up to 1 week. Let it come to room temperature before reusing.

Every bite of this buttercream delivers a warm, spiced flavor that pairs beautifully with vanilla or chocolate bases. Try it between cookie layers for a quick, decadent treat or swirl it onto your morning latte for a sweet start.

Passionfruit Curd and Coconut Filling

Zesty and vibrant, this passionfruit curd and coconut filling is your ticket to a tropical dessert paradise. Whip it up in minutes and watch it disappear even faster.

Ingredients

• 1 cup passionfruit pulp (strained for seeds)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 3 large eggs (room temperature for smoother blending)
• 1/4 cup unsalted butter (cut into small pieces)
• 1 cup coconut cream (chilled overnight for best results)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Combine passionfruit pulp, sugar, and eggs in a heatproof bowl. Whisk until smooth.
2. Place the bowl over a pot of simmering water (double boiler method). Stir constantly for 10 minutes until thickened.
3. Remove from heat. Add butter piece by piece, stirring until fully melted and incorporated.
4. Strain the mixture through a fine sieve to ensure a silky texture. Cool to room temperature.
5. In a separate bowl, whip the chilled coconut cream until soft peaks form. Fold in lemon juice gently.
6. Layer the passionfruit curd and coconut cream in serving glasses. Chill for at least 2 hours before serving.

Wondering how to serve? The creamy coconut balances the tangy passionfruit perfectly—try it sandwiched between cookies or as a cake filling for a show-stopping dessert.

Cookies and Cream Whipped Filling

Buckle up for the creamiest, dreamiest filling that’ll take your desserts from basic to bomb. This Cookies and Cream Whipped Filling is a game-changer, blending crunchy cookie bits with silky smooth cream.

Ingredients

• 1 1/2 cups heavy cream (chilled for best results)
• 1/4 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for the best flavor)
• 10 Oreo cookies (crushed, keep some chunks for texture)

Instructions

1. Chill a large mixing bowl and beaters in the freezer for 10 minutes to ensure the cream whips up perfectly.
2. Pour the heavy cream into the chilled bowl and beat on medium speed until soft peaks form, about 2 minutes.
3. Add the powdered sugar and vanilla extract. Increase speed to high and beat until stiff peaks form, about 1 more minute.
4. Gently fold in the crushed Oreo cookies with a spatula, being careful not to overmix and deflate the cream.
5. Use immediately to fill cakes, cupcakes, or as a dip for fruit. For best results, chill the filling for 30 minutes before serving to let the flavors meld.

Magic happens when the creamy filling meets the crunchy cookies. Serve it sandwiched between chocolate cookies or as a decadent layer in your next parfait.

Maple Bacon Cream Cheese Filling

Just when you thought cream cheese couldn’t get any better, we’re throwing maple and bacon into the mix. This Maple Bacon Cream Cheese Filling is your next obsession—spread it, stuff it, or just eat it by the spoonful.

Ingredients

• 8 oz cream cheese, softened (microwave for 10 seconds if needed)
• 1/4 cup pure maple syrup (the real deal for best flavor)
• 4 strips bacon, cooked crispy and crumbled (save some for garnish)
• 1/2 tsp vanilla extract (or almond for a twist)

Instructions

1. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth, about 1 minute.
2. Add the maple syrup and vanilla extract to the cream cheese. Beat on medium speed until fully combined, scraping down the sides as needed.
3. Fold in the crumbled bacon with a spatula until evenly distributed throughout the mixture.
4. Transfer the filling to a serving bowl and garnish with the reserved bacon crumbles.

Lusciously creamy with a smoky-sweet kick, this filling is a game-changer for bagels, pancakes, or even as a dip for pretzels. Try it chilled for a firmer texture or at room temperature for easy spreading.

Summary

Outstanding in flavor and variety, these 18 macaron fillings promise to elevate your baking to new heights. Whether you’re a seasoned baker or trying macarons for the first time, there’s a creamy, dreamy filling here for you. Don’t forget to whip up your favorites, share your creations in the comments, and pin the recipes you love most on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.