I've nearly perfected the shell. I'm going to play around with the sugar ratio as I feel they are a bit too sweet. What is the best types of fillings for these? Chocolate ganache, buttercream or ermine icing? Is the 48 hour rest period for a filled macaron? Thank you, have a beautiful day.
by RhainEDaize
7 Comments
i do a white chocolate whipped ganache with jam in the middle and it tastes great. 24 hours is enough for the macarons to mature
I tried the 1-1 it was runny. ? 210 grams white choc and 210 grams cream?
Lemon buttercream or white chocolate ganache.
Oh I play a lot with the fillings. Tend to alternate between Swiss meringue buttercream and ganache as my default. Then in the center is compote or curd. My goal with the filling is to reduce the sweetness or counter balance with something else. The shells are always sweet, but less so if balanced with the filling.
Strawberry lemonade, blue raspberry, cotton candy fillings as some suggestions
My preferred filling is curd, though a good dark caramel is also great. I avoid buttercream because of the sweetness and because I prefer punchier natural flavors.
Mastering maturing, especially if you play around with fillings, is the next hard part after you get the shell down. Every type you use will require different times, as will storing methods. For example, a typical buttercream would mature in a couple of hours in kept in an non-airtight container at room temperature, but would likely take at least overnight in the fridge. Conventional wisdom of overnight, in the fridge, is a good place to start, though. Then test one and decide if it needs more time.
if you ever come up with a less sweet shell let me know! i find all macarons way too sweet