Rating: 3.6 stars
193 Ratings
  • 5 star values: 44
  • 4 star values: 67
  • 3 star values: 51
  • 2 star values: 22
  • 1 star values: 9

Use this ethereal filling for Parisian Macarons.

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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Reviews (8)

193 Ratings
  • 5 star values: 44
  • 4 star values: 67
  • 3 star values: 51
  • 2 star values: 22
  • 1 star values: 9
Rating: 4.0 stars
11/20/2020
This recipe is quick and easy, but does require some effort! I saw other people end up with “soupy” icings that were not emulsified! My advice is to make sure that you completely dissolve the sugar in the egg whites before whipping them, and extra sure you are only adding small pieces of butter at a time. The icing wasn’t as sweet as I’d like my filling to be, (very), and I ended up adding some powdered sugar to the filling sweetening it to taste. If you don’t go overboard with the sugar it won’t affect the consistency of the filling at all!
Rating: 4.0 stars
11/20/2020
This recipe is quick and easy, but does require some effort! I saw other people end up with “soupy” icings that were not emulsified! My advice is to make sure that you completely dissolve the sugar in the egg whites before whipping them, and extra sure you are only adding small pieces of butter at a time. The icing wasn’t as sweet as I’d like my filling to be, (very), and I ended up adding some powdered sugar to the filling sweetening it to taste. If you don’t go overboard with the sugar it won’t affect the consistency of the filling at all!
Rating: 4.0 stars
11/20/2020
This recipe is quick and easy, but does require some effort! I saw other people end up with “soupy” icings that were not emulsified! My advice is to make sure that you completely dissolve the sugar in the egg whites before whipping them, and extra sure you are only adding small pieces of butter at a time. The icing wasn’t as sweet as I’d like my filling to be, (very), and I ended up adding some powdered sugar to the filling sweetening it to taste. If you don’t go overboard with the sugar it won’t affect the consistency of the filling at all!
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Rating: 4.0 stars
11/20/2020
This recipe is quick and easy, but does require some effort! I saw other people end up with “soupy” icings that were not emulsified! My advice is to make sure that you completely dissolve the sugar in the egg whites before whipping them, and extra sure you are only adding small pieces of butter at a time. The icing wasn’t as sweet as I’d like my filling to be, (very), and I ended up adding some powdered sugar to the filling sweetening it to taste. If you don’t go overboard with the sugar it won’t affect the consistency of the filling at all!
Rating: 1.0 stars
03/26/2020
This recipe is HORRIBLE!!! The entire thing just separated and was a huge clumsy mess! NEVER USE THIS RECIPE EVER
Rating: 1 stars
04/17/2017
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.
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Rating: Unrated
07/03/2016
This turned out horrible. Too much butter really gross overall
Rating: Unrated
04/20/2010
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?