Blackcurrant Marmalade

  • 125 grams (4.40 ounces) currant puree
  • 5 grams (0.20 ounces) apple pectin
  • 50 grams (1.75 ounces) sugar

Dark Chocolate Filling

  • 500 grams (17.65 ounces) dark chocolate
  • 300 grams (10.60 ounces) cream

Milk Chocolate Filling

  • 300 grams (10.60 ounces) milk chocolate
  • 200 grams (7.05 ounces) cream
  • 30 grams (1.05 ounces) butter

White Chocolate Filling

  • 140 grams (4.95 ounces) white chocolate
  • 100 grams (3.55 ounces) cream
  • 25 grams (0.90 ounces) butter

Coconut Filling

  • 100 grams (3.55 ounces) mascarpone
  • 1 tablespoon powdered sugar
  • 2 tablespoons coconut flakes
  • cream 33% - to taste

Mint Filling

  • 100 grams (3.55 ounces) mascarpone
  • 1 tablespoon powdered sugar
  • 2 tablespoons mint extract (or to taste)

Pistachio Filling

  • 100 grams (3.55 ounces) cream cheese
  • 2 tablespoons powdered sugar
  • 20 grams (0.70 ounces) pistachio paste


  • 215 grams (7.60 ounces) cream (33%)
  • vanilla extract - to taste
  • 75 grams (2.65 ounces) sugar
  • 100 grams (3.55 ounces) glucose syrup
  • 60 grams (2.10 ounces) butter


  • Mixing Bowls

    A set of different sizes will be ideal for various tasks like mixing and cooling. Using glass or stainless steel bowls can help maintain the right temperature for your mixtures.

  • Hand Mixer or Stand Mixer

    Perfect for whipping the cream and mascarpone to a fluffy consistency. If using a hand mixer, make sure to move it around the bowl evenly to achieve uniform texture.

  • Saucepan

    Essential for preparing the caramel and heating the berry puree. A heavy-bottomed saucepan is preferable to prevent burning.

  • Rubber Spatula

    Great for scraping down the sides of bowls and ensuring that all ingredients are well combined.

  • Cling Film

    Useful for covering the blackcurrant marmalade while it sets in the fridge to prevent a skin from forming on top.


Step 1

1. For Blackcurrant Marmalade: Mix the pectin with the sugar and set aside. Heat the currant puree over low heat until warm. Add the sugar-pectin mixture and bring to a boil. Remove from heat and let it cool. Cover with cling film and refrigerate for a couple of hours until it solidifies completely. If it thickens too much, blend it to use as a filling. This filling works well with other berries too! Try using raspberries, strawberries, or cherries for variations!

Step 2

2. For Dark Chocolate Filling: Chop the dark chocolate and place it in a heatproof bowl. Heat the cream until it begins to simmer, then pour it over the chocolate. Let it sit for a minute before stirring until smooth. Allow it to cool to thicken. Use a good quality chocolate for the best flavor.

Step 3

3. For Milk Chocolate Filling: Combine the chocolate and cream in a saucepan over low heat, stirring until smooth. Remove from heat and add butter, stirring until fully incorporated. Let it cool to thicken. You can refrigerate the mixture to speed up the cooling process.

Step 4

4. For White Chocolate Filling: Place the white chocolate and cream in a heatproof bowl. Heat gently, stirring occasionally, until melted and smooth. Remove from heat and add butter, stirring until fully incorporated. Cool to thicken. White chocolate can be more challenging, so keep a close eye on the heat to prevent burning.

Step 5

5. For Coconut Filling: Mix the mascarpone, powdered sugar, and coconut flakes together in a bowl. Add cream to achieve the desired consistency. Start with a little cream and add more as needed for the perfect texture.

Step 6

6. For Mint Filling: Combine mascarpone and powdered sugar in a bowl. Add the mint extract gradually, tasting as you go, until you reach your preferred flavor. Adjust consistency with more cream if needed. Remember, mint extract can be strong, so use it sparingly at first.

Step 7

7. For Pistachio Filling: Mix cream cheese, powdered sugar, and pistachio paste in a bowl until smooth. For a deeper flavor, slightly roast the pistachio paste before adding.

Step 8

8. For Caramel: In a saucepan, combine glucose syrup and sugar. Heat until the mixture caramelizes to a golden brown color. In another saucepan, heat the vanilla cream until warm (do not boil). Gradually pour the warm cream into the caramelized sugar mixture, stirring continuously. Cook for 2-3 minutes until thickened (105°C or 221°F). Remove from heat and let it cool to 50°C (122°F) before adding butter. Stir until fully incorporated. Always be cautious when working with hot caramel as it can cause severe burns.


Once you've created these delectable macaron fillings, it's time to think about how to enjoy them! Here are some serving suggestions that will take your sweet treats to the next level:

Go Classic: Fill traditional French macarons with any of these exciting fillings. Arrange them on a chic serving platter and enjoy with a cup of coffee or tea. ☕👩‍🍳

Dessert Jars: Layer your favorite filling, some crumbled macarons, and fresh berries in glass jars for an Instagram-worthy dessert. Great for parties or a charming picnic treat! 🍓🥥👌

Dip & Dunk: Pair the fillings with crispy cookies or biscuits for an interactive dessert. It’s a fantastic idea for kids' parties or friendly gatherings! 🍪🥛💫


If you're looking for gluten-free or vegan variations, we've got you covered! 🌱💖

Gluten-Free: Simply ensure that the chocolate and other processed ingredients are certified gluten-free. For the coconut filling, make sure the powdered sugar is free from any additives that may contain gluten. 🥥✔️

Vegan: For chocolate fillings, use vegan chocolate and coconut cream in place of dairy cream. For the mascarpone-based fillings, you can substitute with a vegan cream cheese or whip up some coconut cream. 🌿🍫👍


  • How do I prevent my caramel from burning?

    Keep the heat at a medium level and stir constantly once the mixture begins to brown. Using a heavy-bottomed saucepan can also help distribute heat more evenly.

  • Can I use frozen berries for the blackcurrant marmalade?

    Yes, you can use frozen berries. Thaw them completely and drain any excess liquid before pureeing and following the recipe steps.

  • What's the ideal consistency for the ganache fillings?

    The ganache should be thick but spreadable. It should hold its shape when piped or spooned onto your macarons without being runny.

  • Can I mix fillings together?

    Absolutely! Mixing fillings like dark chocolate with caramel or pistachio with mint can create unique and delightful flavors. Just ensure the consistency remains stable for filling.

  • How long can I store these fillings?

    Most of these fillings can be stored in an airtight container in the refrigerator for up to one week. The caramel can last a bit longer, up to two weeks.

  • How do I achieve a smooth and shiny ganache?

    Make sure the cream is well heated but not boiling before mixing with the chocolate, and stir gently until completely smooth. Adding the butter last can also enhance the shine.

Nutrition facts

Recipe Yield:8 types of fillings
Calories:Calories vary by filling type
Calories (Min - Max):50 - 150
Total Fat:5-10g
Saturated Fat:3-6g
Total Carbohydrate:6-12g
Total Sugars:5-10g