Could all types of filling be used as macaron filling?

by Gigili   Last Updated March 26, 2016 08:07 AM

I've done a lot of research about French macarons recently and figured (every single recipe has a sentence describing macarons as finicky) the amount of ingredients for macaron shells cannot be changed. I'd have changed the amount of sugar used if I could, but then I prefer to get a beautiful macaron shell that is too sweet for my taste rather than a cracked one which tastes OK! So I decided to go for a filling that could milden the sweetness of macaron shells. The question is, do all types of filling work as a macaron filling? For instance, I have a recipe for cake filling (frosting) which calls for:

600 gr mascarpone or cream cheese

1 cup powdered sugar

1/2 cup cocoa powder

200 gr melted chocolate mixed together and fold in 2 cups whipped cream, which tastes awesome. Is it possible to use it as macaron filling? Does it hold in between macaron shells, could it be stored on the counter and etc.

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