What can I fill my macarons with?

What can I fill my macarons with?

Macarons can be filled with a variety of fillings including caramel sauce, chocolate ganache, buttercream icing, jam, cream cheese, ricotta cheese (savory macarons), goat cheese.

How do you make a macaron filling thicker?

Probably a mixture of both the ground nuts and the cornstarch (or powdered sugar) will work best. If you are using cookie spread or speculoos as a filling, add ground cookies of a similar flavor to thicken up the spread.

What’s the difference between a macaroon and a macaron?

Both cookies are made with egg whites, sugar, a few drops of vanilla and a pinch of salt. However, macarons are typically made with finely ground blanched almonds, while macaroons are made with sweetened flaked coconut.

Do you have to fill macarons right away?

The best way to store your macarons is when they’ve been filled. However, letting them cool and rest before filling will help to prevent breakage. Once completely cool, fill the macarons with your favorite fillings.

How far in advance can macarons be made?

3 days
Refrigerate: Macaron shells can be made up to 3 days in advance. Store in an airtight container and separate the shells with layers of parchment paper. Keep refrigerated until ready to use.

Why is my chocolate ganache not hardening?

If the ganache still isn’t thick enough after you’ve chilled it, then it’s time to try reheating it and adding more chocolate. If you’re using the stovetop, transfer the ganache to a saucepan and put it over low heat, stirring continuously.

How do you thicken chocolate ganache?

According to the Institute of Culinary Education (ICE), if you want to thicken a runny ganache, simply add more chocolate. The vice versa is also true: If you want a thinner ganache, just add more heavy cream.

Which is better chocolate buttercream or chocolate ganache?

Ganache seals a cake much better than buttercream even when at room temperature because it encapsulate cake in a lovely crisp shell. Buttercream softens at room temperature and sometimes bubbles do form as the cake settles and expands particularly if it had been chilled then left out.

Why is my macaron filling watery?

Why is My Macaron Batter So Runny? Runny macaron batters that fall off the spatula quickly like pancake batter are caused by a poorly prepared meringue, introduction of foreign ingredients into the batter or from over-folding during the macaronage stage.

What happens if you over mix macaron batter?

When macaron batter is over-mixed, there’s not much air bubbles left to give the shells lift during baking. Therefore, they come out flat without feet. Also, if macarons weren’t rested to form a skin before baking, it could cause no feet macarons.