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Pure White Macarons with White Chocolate Ganache Filling

Servings: 23 -25 filled macarons
Author: Shinee
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.
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For white chocolate ganache:

  • 8 oz 227gr white chocolate
  • ½ cup 130ml heavy whipping cream

For white macaron shells:

  • 100 gr almond flour
  • 75 gr powdered sugar
  • 70 gr egg whites about 2 eggs
  • 75 gr sugar
  • ¼ teaspoon cream of tartar optional
  • ¼ teaspoon salt
  • ½ teaspoon white gel food coloring


  • 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, or watch this meringue video for more information.)
  • 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.