Yield:

3 cups

A macaron is an elegant treat, featuring two featherlight almond cookies sandwiched around a macaron filling. And when it comes to that filling—which we say is the star of this dessert—the possibilities are endless.

Our easy, basic recipe results in our go-to filling for macarons (try it with our Parisian Macarons). To make it, all you need are three ingredients: egg whites, unsalted butter, and granulated sugar. It helps to have a mixer to whip the egg whites, but you can tackle this by hand, too. The filling has a sweet but neutral flavor and is a perfect partner for many different macaron flavors, from vanilla and strawberry to pistachio, coffee, or chocolate.

How to Fill Macarons

Be sure the cookies have cooled completely before filling and sandwiching them.

Transfer the Macaron Filling to a piping bag fitted with a round tip. Pipe the filling on the flat sides of half of the cookies. Alternatively, use a small offset spatula to spread the filling.
Place another cookie on top of one with filling, creating a sandwich.
Wrap the macarons in plastic and refrigerate for one to two days before serving.

Refrigerate Immediately After Filling

Unlike most cookies, macarons improve with time, developing a soft, chewy middle that contrasts with their crisp exterior. This contrast is a result of refrigerating the cookies once the macarons are filled.

Exactly how long you should refrigerate filled macarons depends on their filling type: Once you sandwich them, the insides of the cookies begin to soften, creating the texture we associate with the best macarons. This can take between 24 to 72 hours, depending on the filling. A macaron with a liquid filling, like jam, will be ready overnight—while a macaron with a buttercream filling that firms in the fridge will need longer.

Ingredients

3 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces

Directions

Whisk egg whites and sugar:

In the bowl of an electric mixer, whisk egg whites and sugar.
Set bowl over pan of water and simmer:

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.
Whisk mixture until stiff:

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:

Add butter, one piece at a time, mixing after each addition.
Mix:

Continue mixing until butter is thoroughly incorporated and filling is ready to use.

Variation: Hazelnut-Honey Macaron Filling

For some sweet, nutty flavor, make the Macaron Filling above and then add the following:

Place 1/2 cup of the macaron filling in a small bowl.
Combine with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey, stirring gently to mix.

Alternative Macaron Fillings

While our Macaron Filling is a great place to start, feel free to switch it up. Match your filling to the cookies, opting for similar or complementary flavors. Think raspberry jam with a raspberry or rose macaron or peanut butter with a chocolate or peanut butter macaron. Here are some additional macaron filling ideas—both store-bought and homemade—to get you started:

Store-Bought Fillings

Seedless raspberry jam or other fruit jam or preserves
Dulce de leche
Chocolate-hazelnut spread
Peanut butter

Homemade Fillings

How to Store Our Macaron Filling

The macaron filling can be kept, covered and refrigerated, up to one week. Bring to room temperature before stirring and using on cookies.

Frequently Asked Questions

Can you make macaron filling ahead of time?

Yes, various fillings for macarons can be made ahead of time, including this recipe. (Note that macarons need to be made and filled ahead of time to allow the cookie to "cure," as the filling helps to soften the cookies and create the textural contrast essential to macarons.)

What macaron filling doesn't need to be refrigerated?

Fillings such as jam and preserves do not need to be refrigerated whereas buttercream fillings, similar to our Macaron Filling, do, since they contain butter.