These macaron flavors are the best of the best options out there to completely satisfy your craving for some sweet macarons! From fruity to decadent to classic, I have a flavor you’re going to love! Join me as we take a look at all of the best macaron flavors around.
Best Macaron Flavors
Macarons are such a versatile and fun bite-sized treat! They make wonderful additions to gift baskets, can be enjoyed as a snack, or served to a crowd!
I put together this massive list of over 30 delicious macaron flavors that are great for any occasion, any time of the year! You’ll want to try them all!
Difference Between Macarons & Macaroons
You have probably heard the terms macaron and macaroon be used interchangeably, right? However, they are not the same thing.
Obviously, they do have a similar ingredient list. One key difference, though, is that macarons tend to use finely ground almond flour whereas macaroons use shredded coconut!
In short, macaroons are chewy little coconut cookies while macarons are a French dessert made by sandwiching a sweet filling between two crispy almond-based cookies.
The confusion between these two items is more of a pronunciation error. Most of the time, when you hear someone say “macaroon”, they are actually talking about the French macarons, but are just pronouncing them incorrectly!
1. Chocolate
These rich and decadent macarons have a chocolate, crisp exterior, and are filled with an indulgent chocolate ganache! They are sure to be a hit with any chocolate lovers!
Check out this recipe
2. Vanilla
These sweet, light, and airy vanilla macarons are the perfect way to satisfy any sweet craving! Enjoy them by themselves or with some coffee!
3. Red Velvet
These red velvet macarons are incredibly stunning to look at and are a treat to eat! They have a beautiful red velvet shell and are filled with sweet cream cheese frosting.
They will definitely be making an appearance in any Christmas gift baskets I make this year!
4. Strawberry
These macarons feature a refreshing strawberry flavor in both the shell and the filling! It uses ground-up freeze-dried strawberries, yum!
5. Lemon
These extra-citrus macarons are filled with both lemon buttercream and lemon curd! They’re perfect for anyone who loves the flavor of lemons!
6. Key Lime
If you enjoy key lime pie, then you are in for a real treat with these macarons! They are filled with a rich key lime buttercream frosting!
7. Raspberry
These tasty macarons feature freeze-dried raspberries in the cookie and fresh raspberries in the filling! Yum!
8. Salted Caramel
If you’re a fan of salted caramel desserts, this recipe will be a new favorite! They have a simple outer shell but are filled with homemade salted caramel buttercream!
To make things even better, they are drizzled with some more salted caramel and topped with coarse sea salt!
9. Pistachio
These beautifully green macarons use dry roasted pistachios that have been finely ground in a food processor and then sifted!
10. Strawberry Cheesecake
Strawberry cheesecake macarons use standard macaron shells. However, they have a sweet filling that is made with strawberry jam, cream cheese, sugar, and milk!
11. Nutella
Who doesn’t love Nutella in every way shape and form? The shells themselves are classic macaron shells that have cocoa powder incorporated into them.
The rich and decadent filling uses both cocoa powder and Nutella to make a crave-worthy buttercream!
12. Coconut
Both the shells and the filling include coconut in these sweet macarons! The beige color makes them a perfect blank canvas for any decorations you could imagine!
13. Snickers
You may think that these macarons just taste like a Snickers bar. But let me tell you, they include actual Snickers in the filling! Yum!
14. Oreo (Cookies & Cream)
These Oreo macarons are exactly as delicious as they sound. For the filling, they use the actual cream filling from the inside of Oreo cookies!
15. Marshmallow
These sweet and chewy macarons are a perfect addition to your cup of hot chocolate!
16. Mocha
These coffee-flavored mocha macarons use instant espresso in both the cookie and the filling for an extra delicious flavor!
17. Matcha
If you aren’t sure what matcha is, it is a type of green tea! If you are a fan of all things tea, go ahead and give these matcha-flavored macarons a try!
18. Eggnog
Eggnog macarons just sound like a perfect addition to any Christmas-time gift baskets! They have a hint of nutmeg and cinnamon and are filled with an eggnog buttercream!
These would be perfect for your holiday dessert table!
19. Peppermint
Another winter-inspired favorite flavor! These peppermint cookies are bursting with that cool and minty peppermint flavor, they even have crushed-up candy canes in them!
20. Wild Blueberry
These blue macarons have blueberry preserves in both the buttercream, as well as the center itself!
21. Birthday Cake
These funfetti-style macarons are loaded with tons of colorful and fun sprinkles! These are the perfect treat to gift for a birthday!
22. Champagne
Elegant and sophisticated, who knew the flavor of champagne could be contained in a small, bite-size cookie? The buttercream contains a tablespoon of your favorite brand of champagne!
These are fantastic for a bridal shower, wedding, or any other type of celebration!
23. Lavender
These lavender macarons have a hint of lemon in the shell for a lovely citrus flavor. The filling consists of a lemon honey buttercream that is to die for!
24. Mango
The buttercream filling in these macarons includes a mango reduction for an explosive mango flavor!
25. Chocolate Peanut Butter
Is there a better dessert combination than chocolate and peanut butter? These chocolate cookie shells are filled with a wonderfully salty peanut butter frosting!
26. White Chocolate
These gorgeous white chocolate macarons give me complete wedding vibes. They are filled with a sweet white chocolate ganache!
27. Pumpkin
Pumpkin is such a classic fall flavor, I love to make pumpkin-flavored desserts!
Use some pumpkin pie spice in the cookies themselves (as well as the buttercream) for the best flavor!
28. S’mores
If you want an out-of-this-world macaron idea, this is it! These s’mores macarons have a chocolate filling as well as a toasted jumbo marshmallow!
29. Apple Pie
These fancy cookies include an actual apple pie filling as well as buttercream! They truly taste just like an apple pie in little bite-sized treats!
30. Tiramisu
If you’re a fan of this traditional French, coffee dessert, then this flavor is a must-try! The cookies have a vanilla-coffee-almond flavor while the filling uses instant coffee and Amaretto (or almond extract)!
💡 Tips & Tricks For The Best Macarons
- Make sure that any of your refrigerated ingredients (such as eggs) have come to room temperature before using!Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible (which truly matters in macarons). After all, baking is a science!Make sure you don’t overmix your batter because it will cause your macarons to flatten out.Don’t skip out on sifting your ingredients. This is what helps to achieve the perfect texture!If you don’t have a macaron mat, you can simply print out a template to ensure they are all the perfect size!Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet.
Are Macarons Actually Hard To Make? Don’t let macarons intimidate you! They are not difficult to make, they are just extremely technical.If you make sure to follow all of the tips that I listed above then you’ll be making macarons like an expert! How Do I Store Macarons? You can store your macarons in an airtight container in the refrigerator for 4-7 days, depending on the filling. How Do You Know If A Macaron Is Done? When your macarons are done cooking, they should not move at all if you nudge the top of them. Also, they should not be sticky to the touch!
I hope this list of macaron flavors has inspired you to try something new! Leave a comment down below and let me know which flavor you are the most excited to try out!
Don’t let macarons intimidate you! They are not difficult to make, they are just extremely technical.If you make sure to follow all of the tips that I listed above then you’ll be making macarons like an expert!
How Do I Store Macarons? You can store your macarons in an airtight container in the refrigerator for 4-7 days, depending on the filling.
How Do You Know If A Macaron Is Done? When your macarons are done cooking, they should not move at all if you nudge the top of them. Also, they should not be sticky to the touch!
You can store your macarons in an airtight container in the refrigerator for 4-7 days, depending on the filling.
When your macarons are done cooking, they should not move at all if you nudge the top of them. Also, they should not be sticky to the touch!
🍩 More Sweet Collections
- Strawberry Desserts - If you are a fan of strawberries, you must try out some of these delicious dessert recipes!Dessert Bar Recipes - Dessert bars are perfect for serving a large crowd!Cheesecake Toppings - Here’s a roundup of some decadent, rich, and completely delicious toppings that are perfect for cheesecake!Apple Dessert Recipes - Apple desserts taste great any time of the year, but I especially love how they remind me of fall!Banana Recipes - Bananas are a secret ingredient in so many different recipes, check them out here!Tart Recipes - If you want a recipe for a delicious and fresh tart, I’ve got you covered!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews
Macaron Flavors: Vanilla Macaron (+Other Sweet Flavor Ideas!)
These macaron flavors are the best of the best options out there to completely satisfy your craving for some sweet macarons! From fruity to decadent to classic, I have a flavor you’re going to love! Join me as we take a look at all of the best macaron flavors around.
Author | Angela
Servings: 30 macarons Calories: 142kcal Prep 30 minutes Cooking 20 minutes Rest 30 minutes Total Time 1 hour 20 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xMacarons▢ 1¾ cups powdered sugar▢ 1 cup almond flour (finely grounded)▢ 1 teaspoon salt (divided into two ½-tsp portions)▢ 3 egg whites (room temperature)▢ ¼ cup sugar▢ ½ teaspoon vanilla extractVanilla Buttercream▢ 1 cup unsalted butter (2 sticks, room temperature)▢ 3 cups confectioners sugar (powdered sugar)▢ 1 teaspoon vanilla extract▢ 3 tablespoon heavy cream
InstructionsMake The MacaronsIn the bowl of your food processor, add the powdered sugar, almond flour, and ½ teaspoon of salt.1¾ cups powdered sugar, 1 cup almond flour, 1 teaspoon saltBlend with the food processor on low speed until the mixture has become extra-fine. Use a fine-mesh sieve to sift the mixture into a large mixing bowl.In a separate large mixing bowl, use a hand mixer to beat the egg whites and remaining ½ teaspoon of salt until soft peaks form.3 egg whites, 1 teaspoon saltGradually add the sugar into the egg whites while continuing to mix, until everything is fully distributed. ¼ cup sugarContinue to beat the egg mixture until stiff peaks form (*see note). Add in the vanilla and beat again until it is just incorporated.½ teaspoon vanilla extractNext, add in about ⅓ of the dry ingredient flour mixture and use a rubber spatula to gently fold it in until it is combined.Repeat this process with the remaining ⅔ of the sifted flour mixture, only adding ⅓ at a time, and gently folding in between each addition. After the last bit of the flour mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons.Pipe The MacaronsOnce you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a Ziploc bag with the corner cut off). If you have a macaron mat, place it onto your rimmed baking sheet. However, if you don’t have one, place a dot of batter into each corner of your rimmed baking sheet and place a piece of parchment paper on top (the batter acts as a glue to keep the paper from sliding around).Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles (*see note), making sure to space them at least 1 inch apart from each other.Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles.Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch.While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C).Once ready, bake the macarons for 17 minutes, or until the feet are well-risen and the macarons don’t stick to the paper.Remove the macarons from the oven and transfer them to a wire rack to completely cool before you add the filling.Make The Vanilla Buttercream FillingIn a large mixing bowl, add the room temperature butter. Use a hand mixer to beat it for 1 minute until the butter has become light and fluffy. 1 cup unsalted butterUsing a fine-mesh sieve, sift in the powdered sugar and mix until thoroughly incorporated. 3 cups confectioners sugarNext, add the vanilla and beat to combine. Gradually add in the heavy cream in 1 tablespoon increments, making sure to beat in between each addition until you reach your desired consistency.1 teaspoon vanilla extract, 3 tablespoon heavy creamAssemble The MacaronsScoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off). Take one cooled macaron shell and pipe a dollop of buttercream into the center. Place a second macaron shell on top and gently press them together, forming a sandwich.Repeat this process with your remaining macaron shells and vanilla buttercream.For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve. Equipment You May Needfood processorFine Mesh SieveHand MixerBaking Sheet Notes It is important that you beat the egg mixture until stiff peaks form, not stopping before that. If you aren’t sure if the mixture is thick enough, hypothetically, you should be able to flip the bowl upside down and nothing should fall out! Macaron baking mats make piping macarons much easier, as it ensures they are all the perfect size! However, if you don’t have a mat, you can always print out a template! Make sure that any of your refrigerated ingredients (such as eggs) have come to room temperature before using! Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible (which truly matters in macarons). After all, baking is a science! Make sure you don’t overmix your batter, as it will cause your macarons to flatten out. Don’t skip out on sifting your ingredients. This is what helps to achieve the perfect texture! Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet. To store macaron shells: Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready! To store assembled macarons: Place your macarons into the fridge in an airtight container for up to 4 days. To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them. To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.
NutritionCalories: 142kcal (7%) | Carbohydrates: 21g (7%) | Protein: 0.4g (1%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg (6%) | Sodium: 84mg (4%) | Potassium: 9mg | Sugar: 20g (22%) | Vitamin A: 211IU (4%) | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! macaron flavors, macarons, vanilla macaron Course Dessert, Dessert RecipesCuisine French
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 3 reviews
Macaron Flavors: Vanilla Macaron (+Other Sweet Flavor Ideas!)
Author | Angela
Servings: 30 macarons
Calories: 142kcal
Prep 30 minutes
Cooking 20 minutes
Rest 30 minutes
Total Time 1 hour 20 minutes
Ingredients US CustomaryMetric1x2x3xMacarons▢ 1¾ cups powdered sugar▢ 1 cup almond flour (finely grounded)▢ 1 teaspoon salt (divided into two ½-tsp portions)▢ 3 egg whites (room temperature)▢ ¼ cup sugar▢ ½ teaspoon vanilla extractVanilla Buttercream▢ 1 cup unsalted butter (2 sticks, room temperature)▢ 3 cups confectioners sugar (powdered sugar)▢ 1 teaspoon vanilla extract▢ 3 tablespoon heavy cream
InstructionsMake The MacaronsIn the bowl of your food processor, add the powdered sugar, almond flour, and ½ teaspoon of salt.1¾ cups powdered sugar, 1 cup almond flour, 1 teaspoon saltBlend with the food processor on low speed until the mixture has become extra-fine. Use a fine-mesh sieve to sift the mixture into a large mixing bowl.In a separate large mixing bowl, use a hand mixer to beat the egg whites and remaining ½ teaspoon of salt until soft peaks form.3 egg whites, 1 teaspoon saltGradually add the sugar into the egg whites while continuing to mix, until everything is fully distributed. ¼ cup sugarContinue to beat the egg mixture until stiff peaks form (*see note). Add in the vanilla and beat again until it is just incorporated.½ teaspoon vanilla extractNext, add in about ⅓ of the dry ingredient flour mixture and use a rubber spatula to gently fold it in until it is combined.Repeat this process with the remaining ⅔ of the sifted flour mixture, only adding ⅓ at a time, and gently folding in between each addition. After the last bit of the flour mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons.Pipe The MacaronsOnce you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a Ziploc bag with the corner cut off). If you have a macaron mat, place it onto your rimmed baking sheet. However, if you don’t have one, place a dot of batter into each corner of your rimmed baking sheet and place a piece of parchment paper on top (the batter acts as a glue to keep the paper from sliding around).Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles (*see note), making sure to space them at least 1 inch apart from each other.Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles.Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch.While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C).Once ready, bake the macarons for 17 minutes, or until the feet are well-risen and the macarons don’t stick to the paper.Remove the macarons from the oven and transfer them to a wire rack to completely cool before you add the filling.Make The Vanilla Buttercream FillingIn a large mixing bowl, add the room temperature butter. Use a hand mixer to beat it for 1 minute until the butter has become light and fluffy. 1 cup unsalted butterUsing a fine-mesh sieve, sift in the powdered sugar and mix until thoroughly incorporated. 3 cups confectioners sugarNext, add the vanilla and beat to combine. Gradually add in the heavy cream in 1 tablespoon increments, making sure to beat in between each addition until you reach your desired consistency.1 teaspoon vanilla extract, 3 tablespoon heavy creamAssemble The MacaronsScoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off). Take one cooled macaron shell and pipe a dollop of buttercream into the center. Place a second macaron shell on top and gently press them together, forming a sandwich.Repeat this process with your remaining macaron shells and vanilla buttercream.For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.
Equipment You May Needfood processorFine Mesh SieveHand MixerBaking Sheet
Notes It is important that you beat the egg mixture until stiff peaks form, not stopping before that. If you aren’t sure if the mixture is thick enough, hypothetically, you should be able to flip the bowl upside down and nothing should fall out! Macaron baking mats make piping macarons much easier, as it ensures they are all the perfect size! However, if you don’t have a mat, you can always print out a template! Make sure that any of your refrigerated ingredients (such as eggs) have come to room temperature before using! Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible (which truly matters in macarons). After all, baking is a science! Make sure you don’t overmix your batter, as it will cause your macarons to flatten out. Don’t skip out on sifting your ingredients. This is what helps to achieve the perfect texture! Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet. To store macaron shells: Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready! To store assembled macarons: Place your macarons into the fridge in an airtight container for up to 4 days. To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them. To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.
Nutrition
Calories: 142kcal (7%) | Carbohydrates: 21g (7%) | Protein: 0.4g (1%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg (6%) | Sodium: 84mg (4%) | Potassium: 9mg | Sugar: 20g (22%) | Vitamin A: 211IU (4%) | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert, Dessert RecipesCuisine French
US CustomaryMetric
