Macaron ideas

This roundup shares the most delicious macaron flavors for macaron lovers from chocolate to raspberry to caramel, the options are endless.

Bringing you the best macaron flavors, all handmade with gluten-free ingredients: Raspberry, lemon, creme brulee, ferrero rocher, cookies and cream, vanilla bean, chocolate caramel, funfetti birthday cake, strawberry cheesecake, blueberry lemon, dark chocolate pomegranate, hazelnut praline, pumpkin cheesecake, churros, pina colada, etc.

Bake a batch of Easter macarons filled with Cadbury mini eggs ganache. These light blue macarons are perfect for spring since they're decorated to look like a robin's egg.

These Birthday Cake Macarons are fun, beautifully colorful, and full of that delicious nostalgic birthday cake flavor we all know and love!

Sweet honey, soft florals, and a pinch of fleur de sel mesh together to create this unique macaron flavor perfect for Valentine’s Day or the upcoming Spring.

These pistachio macarons are flavored with ground pistachios and filled with a creamy white chocolate ganache and extra pistachios!

Learn to make Salted Caramel Macarons with our easy recipe. Experience the delight of a flowing heart of homemade salted butter caramel, encased in a whipped white chocolate ganache flavored with salted caramel. This recipe employs the Italian meringue method to ensure a smooth, shiny macaron shell every time. Follow our expert tips for these irresistible gourmet treats.

Discover the most popular macaron flavors to try, from classic favorites like vanilla and chocolate to unique options like lavender and passionfruit. Whether you're planning a party or indulging in a sweet treat, these irresistible flavors are sure to impress. Explore this guide and find your next favorite macaron flavor today.

These macarons are a fall and winter staple for me. Inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Other fillings would work well with this—including custard, mousse, ganache or other buttercream. —Elizabeth Ding, El Cerrito, California