I’ve been wanting to try these looks before but I don’t know how to achieve that smooth but stable filling, I have tried GNACHE fillings before but when I use my piping tip to get that swirl look the GNACHE is to thick and the piping tip ends up popping out, if I smooth out the GNACHE and pipe it out it ends up being to soft and the macaron is hard to handle espically as I sell them, does anyone have any recommendations or a recipe as how can I achieve the look

by Low_Choice2682

3 Comments

  1. underlander

    I prefer to use a German buttercream (the richness complements the simple sweetness of macaron, it uses the excess egg yolks, and it has all the buttery fatness which the shells don’t), and it’s pretty structurally reliable. It keeps all the folds and swirls from piping. That being said, these are pretty but have way too much filling for most people’s taste

  2. RhainEDaize

    Russian ball piping tips for that specific texture of filling.