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Building on GdD's suggestion that a custard might be too wet for the meringue, how about using a white chocolate ganache instead? You can make it at least reminiscent of custard by adding vanilla bean seeds. And if you make a ganache with egg yolks, you'll get some of the egg-y taste of custard.


I think your flavor ideas seem fine, I'd advise against a custard filling for two reasons. First, custard is squishy, even if you make it harder it's going to squish out when the macaron is bitten into, which isn't the result you want. Second, the excess moisture in the custard could make the macarons soggy, also not the result you want. Almost all the ...

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