Use this ethereal filling for Parisian Macarons.



Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.

  • Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.

  • Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaron filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey.

Reviews (3)

188 Ratings
  • 5 star values: 44
  • 4 star values: 63
  • 3 star values: 51
  • 2 star values: 22
  • 1 star values: 8
Rating: 1.0 stars
This recipe is HORRIBLE!!! The entire thing just separated and was a huge clumsy mess! NEVER USE THIS RECIPE EVER
Rating: 1 stars
Followed the instructions religiously. Came out absolutely terrible. Soupy and glaze-like, nothing at all like a frosting. Seems like this needs additional sugar or something, but overall I am very appalled.
Rating: Unrated
This turned out horrible. Too much butter really gross overall
Rating: Unrated
Is this a good base to add other flavors to? Is there any flavoring that won't work with this filling, such as jams or extracts?