White chocolate macarons are filled with sweet, creamy, white chocolate ganache.
White chocolate macarons are chewy, and melt in your mouth with chocolatey goodness.
You can color your macarons into vibrant colors using some gel food coloring, or powdered food coloring.
The white chocolate ganache will be a beautiful white color in the center of your macarons.
White Chocolate Macarons
How to make white chocolate ganache macarons
Yield: 40 macarons
Materials
Macarons
Almond Batter Paste
- 55 g egg whites pasteurized
- 150 g almond flour
- 150 g icing sugar
- food coloring (gel or liquid) optional
Italian Meringue
- 55 g egg whites pasteurized
- 38 g water
- 150 g granulated sugar
White Chocolate Ganache
- 100 g heavy cream
- 180 g white chocolate wafers or chopped up chocolate into small pieces
Instructions
White Chocolate Ganache
- Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
- Measure your white chocolate into a heat proof bowl.
- Pour the hot cream over the white chocolate. Let it sit for 30 seconds – 1 minute.
- Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
- Let the white chocolate ganache sit until it's fully cooled to room temperature.
- Place the white chocolate ganache into the fridge until it's chilled (1-2 hours).
Macarons
- Place 55g egg whites in a stand mixer and mix on high speed.
- Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature (we want the syrup to reach 118 degrees C).
- While the syrup is heating up, place 55g egg whites in a large mixing bowl. Add any food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. You could also add 1 tbsp of coffee grounds or cookie crumbs to the shells. You can add 1/4 tsp of extract as well if you want to flavor the shells. Mix the color thoroughly until the color is fully emulsified into the egg whites.
- Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
- When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
- Add 1/2 meringue to the almond flour paste bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
- Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
- Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
- Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
- Let the macarons dry for 30 minutes.
- Bake the macarons for 12 minutes at 300 degrees F.
- Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons and place face up.
Assembly
- Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
- Add the chocolate ganache to a piping bag, fitted with small circular tip.
- Pipe your chocolate ganache onto half of the macaron shells. Sandwich the macarons together.
- Store the white chocolate macarons in the fridge for 3 days or in the freezer for up to 1 month.
