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White Chocolate Macarons
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White Chocolate Macarons

How to make white chocolate ganache macarons
Prep Time4 hours
Active Time1 day 36 minutes
Total Time1 day 4 hours 36 minutes
Course: Dessert
Keyword: 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.