Pure White Macarons
These gorgeous white macarons, filled with silky smooth white chocolate ganache, are pure dream for every macaron lover! Grab a coffee and read my recipe testing notes to get these pure white macarons.
Since my very first basic macaron recipe, I’ve shared many different flavored macaron shells and fillings. Can you tell I absolutely love baking macarons?! Even though things don’t always go smoothly and macarons come out disastrous sometimes (yes, it happens!!), they’re so worth it, because no matter how they look, they always taste delicious!
And the joy of perfect macarons is addicting too!
Anyway, today we’re baking simple macarons without any bright flavors. But don’t be fooled by its simplicity, white macarons are actually one of the biggest challenges among macaron bakers!
WHITE MACARONS RECIPE TESTING NOTES
In the quest for the best baking technique to create these beautiful white french macarons, I’ve tested 4 different methods.
- TEST #1. Baked a tray of macarons as usual, on middle rack, for 18 minutes at 300°F.
- TEST #2. Baked a tray of macarons, on middle rack, for 18 minutes at 300°F, but placed a parchment paper over the macarons after initial 10 minutes.
- TEST #3. Baked a tray of macarons, on middle rack with an empty baking sheet place on top rack, for 18 minutes at 300°F.
- TEST #4. Added white gel food coloring in the batter and baked a tray of macarons, on middle rack with an empty baking sheet place on top rack, for 18 minutes at 300°F.
Test 1 notes: As you can see in the photo below, macarons from test #1 browned the most.
Test 2 notes: Then macarons in test #2 browned less than in test #1, but they got awful dimple in the middle from the weight of the parchment paper. I even placed the parchment paper half way through baking, hoping that the shells are set. But even then, they still browned.
Test 3 notes: Much better result. Almost no browning!!!!
Test 4 notes: Added white food coloring definitely made a difference in brightness of the macarons. And combined with shielding the top heat, the macarons had flawless white color! Winner!!
HALLOWEEN MACARONS
And since it’s almost Halloween (and my 3-year-old thinks entire month of October is Halloween month!), I dressed some of the macarons accordingly!
How cute are these mummy macarons and ghost macarons? I used these food-grade edible markers to draw the eyes and mouth. And drizzled melted white chocolate to make mummies.
HOW TO MAKE MACARONS (FRENCH MERINGUE METHOD):
I love french meringue method to make my macarons! It’s the easiest no-fuss way for us, home-bakers. And once you learn to make a stable french meringue, you’ll get great results as well!
Also I think, french meringue method works especially well for those who live in a relatively dry climate. But that doesn’t mean it won’t work for those who are in humid climate. You’ll just need to dry those shells longer before baking.
I’ve shared so many tips on making meringue in this post, so I won’t repeat myself here again. But I’d like to share 3 additional tips:
- Cream of tartar is optional, but it helps to make strong and stable meringue. But you can totally omit it, but do make sure to bring the egg whites to room temperature before whipping.
- Add sugar sloooooowly 1 tablespoon at a time. If you add the sugar too fast, it won’t have a chance to dissolve into the meringue, will deflate the meringue and you’ll end up with weak meringue. And poor meringue causes all kinds of issues.
- Make sure your meringue reaches hard peaks. You want to see those sharp edge and pointy ends when you lift the whisk. See photo below.
HOW TO TEST IF MACARON BATTER IS THE RIGHT CONSISTENCY
A lot of recipes, including mine, say that the macaron batter should be lava-like consistency. But what does that mean exactly?
Here’s a great way to test the consistency of macaron batter:
Scoop the batter with a spatula and drop it back into the bowl. The batter should fall in a continuous ribbon, then the next drop won’t fall immediately. And keep an eye on the ribbon in the bowl. If the edges of the ribbon dissolve into the batter within about 10 seconds, the batter is ready!
Once you pipe the shells, don’t forget to tap the baking sheets on the counter a few times to get rid of the trapped air bubbles. If needed, use a toothpick to burst the stubborn ones.
With french meringue method, it’s crucial to dry the macaron shells before baking. And don’t forget to place an empty baking sheet on top rack to shield the heat from the top and prevent browning.
So in summary…
2 key takeaways to achieve that pure white macarons:
- Use white gel food coloring
- Shield the heat from the top by placing a tray on top rack.
And can we just admire that perfectly fluffy and full interior!
Ok, now that we’ve covered everything about macaron shells, let’s talk about the filling.
HOW TO MAKE SIMPLE WHITE CHOCOLATE GANACHE FILLING
This simple white chocolate ganache is divine. Silky smooth and creamy, rich and indulgent!
The success for this beautiful filling lies in 3 things:
- Quality white chocolate – I used Ghirardelli white chocolate bar and I love it.
- Precise ratio of ingredients – The ratio of white chocolate and heavy cream is pretty specific to achieve the proper consistency.
- Proper emulsification and stabilization – After melting the chocolate in cream, we need to emulsify the mixture to create that indulgent creamy smooth texture. And that means mixing it vigorously until smooth. Note, we’re not trying to incorporate air into the mixture, so don’t use a whisk. If you don’t have an immersion blender, use a spatula instead. And finally, it’s important to let the ganache set for at least 5 hours in the fridge to thicken and stabilize.
There you have it, perfectly smooth creamy white chocolate ganache to fill your macarons!
Enjoy!
Pure White Macarons with White Chocolate Ganache Filling
These gorgeous white macarons, filled with silky smooth and creamy white chocolate ganache, are pure dream for every macaron lover! Grab a coffee and read my recipe testing notes to get these pure white macarons.
Yield: 23-25 filled macarons
Ingredients:
For white chocolate ganache:
- 8oz (227gr) white chocolate
- ½ cup (130ml) heavy whipping cream
For white macaron shells:
- 100gr almond flour
- 75gr powdered sugar
- 70gr egg whites (about 2 eggs)
- 75gr sugar
- ¼ teaspoon cream of tartar, optional
- ¼ teaspoon salt
- ½ teaspoon white gel food coloring
Directions:
- Since the ganache filling requires long chilling time, we’ll start with the filling.
- To make the ganache filling, chop white chocolate into small pieces and place them in a heat-resistant bowl/or silicone cup like this.
- Heat heavy cream until nice and hot. (I microwave it for about 1 minute.) Pour the hot cream over white chocolate. Let stand for 2 minutes and the stir until chocolate is fully melted.
- Using an immersion blender, blend the mixture until silky smooth, which means the mixture is emulsified. Cover with a plastic wrap, making sure it touches the surface of the ganache. Refrigerate for at least 5 hours, or overnight, to thicken and stabilize the ganache. After the chilling time, ganache should be nice and thick, and hold its shape when piped!
- To make macarons shells, line 2 baking sheets with parchment paper.
- Prepare dry ingredients. Sift together almond flour and powdered sugar twice. Set aside.
- Make meringue. In a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. Add cream of tartar and salt and continue to whisk.
- Then slowly add sugar one tablespoon at a time, while mixer is still running.
- Add white gel food coloring when the meringue reaches soft peaks. (Read the post above for more tips on making the meringue.)
- Continue beating the egg whites on medium low speed until hard peaks form. When you lift the whisk, the meringue should hold a pointy shape. (See pictures above.)
- To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is the most crucial step of all. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
- Pipe macaron shells. Transfer the batter into a pastry bag with a round tip. (I used this Wilton 2A tip.)
- Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (I usually get 48-50 shells.)
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
- Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.
- Meanwhile, preheat the oven to 300°F (150°C).
- Bake. Place the baking sheet with macarons on the middle rack. And place an empty baking sheet on top rack to shield the heat from above and to prevent excess browning. Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move.
- Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely.
- To assemble macarons, transfer the ganache into a pastry bag with round tip. Pair the macaron shells by size and pipe a dollop of ganache on half of the macarons shells. Place the other shell on top and press lightly so the filling is spread till the edges.
- Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature. Then bring them out about 30 minutes before serving. These macarons with white chocolate ganache also freeze beautifully.
Freezing Instructions: Freeze the filled macarons in an airtight container for up to 2 weeks. To thaw, place the frozen macarons in the fridge and let them thaw slowly for at least 1 hour. Then, bring them out 30 minutes before serving.
Slightly adapted from my Basic French Macarons recipe.
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Do you bake on convection setting or normal? I never know which one to use for macarons
Hi, Naomi. I don’t use convection for macarons, just a regular setting.
Did you use Americolor bright white as the white gel food coloring for these macarons? Every time I use Americolor bright white, my macaron batter is very grainy looking. Your macarons look great!
Hi, Jenn. Yes, I did use Americolor bright white here. Grainy shells are most probably caused by the almond flour.
Hey. Thy look delicious. Did you use parchment paper to bake them? If so I am looking for good parchment paper like the ones you used in the picture with circles. can you please share the link or tell me where to find it. Thanks!!!!
Hi, Nav!! I mostly use parchment paper for baking macarons with one exception. The mat with circles you’re referring to is actually the only silicone mat I use for my macarons that I love. It’s thinner than most silicone mats. I bought it on amazon. (<- affiliate link)
Hello ☺️
If I want to make just 6 macarons so 12 halves, how should I amend the recipe?
Thank you
So I made my first attempt at macarons using your recipe. Definitely ran into some issues. They browned on the bottom and cracked slightly. Maybe a little too long in the oven. The biggest thing that left me scratching my head was I only had enough to pipe out 11 halves. So enough to make 5 filled ones. That is a significant reduction to the +20 for your recipe. Everything was weighed out to within 1g. I started out trying to whip the eggs on 2 with my stand mixer but it wasn’t getting them foamy after quite some time so I increased the speed. When I added the sugar I noticed it was accumulating along the side of the bowl above the egg whites so I used a spatula to push it down. I continued to whisk everything until it formed hard peaks and then incorporated my sifted dry ingredients. It was quite thick and folding them did help but it still felt thick. Actually was hurting my wrist to keep doing it. Not sure what happened to have such a reduction in the amount of filling where I could only pipe out 11 halves. In your photos it doesn’t look like there is much in the bowl to pipe out approximately 45-50 halves. My only guess is something went wrong with the whisking and I didn’t get enough volume since the dry ingredient is a constant? Perhaps the egg whites deflated? I’ve never done anything where egg whites could deflate so I’m not sure. Any suggestions?
Hi, Daniel. Thank you so much for your detailed feedback. It’s very helpful with troubleshooting. Here’re a few questions and my thoughts on what might have gone wrong…
1. What brand of stand mixer do you have? The reason I ask is to find out if different brands have significantly different speeds, since your egg whites weren’t foaming at speed 2. For reference, my egg whites start foaming pretty much right away after I start the mixer (KitchenAid 5qt) at the lowest setting.
2. When you added sugar, did you add it a little at a time? Or all at once? It sounds like you added all the sugar at once, but I want to double check with you. It’s very important to add sugar about 1-2 tablespoons at a time, mixing after each addition to give the sugar a chance to dissolve. This creates nice and stable meringue, which is a foundation for perfect macarons.
3. Did you weigh you egg whites by the way?
Ok, here’s what I suspect. I agree with you, it seems like your main issue is to do with meringue. If you weighed the egg whites, most likely it didn’t get the volume it needed, which definitely causes thick batter, which you’ve experienced. With thick batter, you’ll also won’t get enough shells. However, I’m quite confused how few shells you’ve got. Just 11? How big were they? I think yours were big circle. Though I don’t get lots of batter with my recipe, I easily pipe 40 circles (often times more). But remember, they’re tiny. I pipe 1.5-inch rounds and then it spreads into 2-inch circles as it rests!
It’s totally normal to deflate the meringue during macaronage – the process of mixing dry ingredients with meringue. It’s just the meringue probably didn’t get the potential volume it should have gotten.
Anyway, hope this helpful and I hope to hear back from you.
1. I have a 6qt. Kitchen aid stand mixer I got for Christmas, which I’m not fond of initially. Maybe where I’m using one for the first time. I find it difficult to add the stuff as it is running and the attachments never seem to reach the bottom fully when in the correct position. When I got the whites to hard peaks I noticed the very bottom wasn’t whisked enough and was still soft so I have to lightly fold it get it more uniform. I left it on 2 for 3-5 minutes and 90% of it looked like I had just added egg whites. Maybe 10% was foamy. Can you go too fast? I know you don’ want to keep whisking once it reaches hard peaks.
2. I did add the sugar slowly. One tablespoon at a time over a period of around 30 seconds? The only problem I thought of with the sugar is when it was collecting above the egg whites after slowly adding it. Maybe when I used the spatula to incorporate it into the whites it was too much sugar at once. Perhaps the spatula had some oil residue that was unnoticeable.
3. Yep, weighed the egg whites. I’m a big fan of recipes that are specific with measurements. They weighed 68 grams total. I didn’t want to break a third egg for two grams. One of the egg yolks did bust while separating at the end but looked to see if any had leaked into the whites. I didn’t see any but perhaps it was so minuscule that I couldn’t see. How much increase should I see from start to end?
4. Yeah, I’m confused too. I used parchment paper that has two-inch grids on it. I piped them to the borders so they would have been two inches in diameter. Some were just shy of the border but not by much. I’m still getting used to using piping bags so there was probably one or two in the bag I couldn’t quite pipe out. Still well below the amount you get. I don’t feel like I piped them too high either. I just looked at my photo and it doesn’t look like they expanded much outside the two-inch borders on the parchment paper.
Maybe I just need to keep trying and experimenting. It took me a few tries to get choux pastry to where it was acceptable. If you have anymore suggestions, I’d like to hear them. Thanks.
Definitely keep experimenting. These are finicky cookies, but once you get hang of it, they’re so satisfying!
It does sound like 6qt mixer is a bit too big for 2 egg whites, maybe try doubling the recipe? Or use a hand mixer, if you have one. If there was any contact with oil, egg whites won’t whip to hard peaks. 68gr of egg whites is perfect. Usually 65-70gr works great.
Your batter was too thick, so I imagine they didn’t really spread. Another thing is that they might have been piped thicker and that’s why you get less cookies. Hope you’ll keep trying, and thank you for your feedback.
Report for 75gr sugar recipe :
Meringue was stable and shinny.
Batter was thick. Need a lot of folding to get to right consistency for mac (no worries about over-mixing)
I baked at 305F for 20 mins. Feet raised high at 9 mins (I was so excited) but deflated some at 14 mins.
Top shell was not too thin as 50gr sugar recipe. Both recipes work well.
I like this recipe a little better.
Thanks!
Thanks Shinee for sharing your work. This recipe has less powdered sugar (75gr) and more granular sugar (75gr) than all of your previous recipes. Though total of sugar is equal.
Which one gave higher foot and stable batter ? I like big foot . Thanks!
Hi, Dee! Kuddos to you for noticing the difference!! 🙂 I’ve tweaked my recipe slightly to make more stable meringue, which helps to get beautifully full macarons. I find baking macarons on a parchment paper develops better/taller feet.
I just made two batches – one double recipe for my niece’s bday using 50gr sugar recipe and it turn out great. Batter was stable. Medium high feet is pretty. It’s not overly sweet as other recipes I did long before and it’s not hollow . I’ll try this recipe 70gr sugar some time and report the difference. Thank you Shinee. I’m coming back to these little angels.
Are you baking on confection or standard bake setting ?