Learn how to make white chocolate ganache for macarons with only five simple ingredients. This ganache adds a rich and luxurious touch to macarons and is the perfect blank canvas if you want to layer in additional flavors of jam or compote.
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After the long process of baking up macaron shells, there's nothing more that I want than an easy and delicious macaron filling recipe.
Lucky for you, this white chocolate ganache can be made only using five simple ingredients. Plus, it only takes 8 minutes to make in the kitchen.
While this white chocolate ganache can be made in almost no time, don't let the lack of effort fool you. The taste is rich, creamy, and silky smooth when paired with macaron shells.
Don't forget to also try whipping up a semi-sweet chocolate ganache version of this recipe.
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What You'll Learn In This Recipe
- The correct ratio of chocolate and heavy cream when making white chocolate ganache for macarons.
- How to achieve a silky smooth ganache filling.
- My best tips for making ahead and storing macaron ganache filling.
If you enjoy baking macarons, don't forget to sign up for a free e-book with my top macaron filling recipes of all time!
Ingredients You Need
- White chocolate morsels: Basic white chocolate chips work nicely for this recipe, and keeps the cost fairly inexpensive; however, you can opt for a higher quality chocolate if you wish to elevate this ganache recipe. I love using Guittard or Callebaut branded chocolate.
- Unsalted butter: Before making the ganache, allow the butter to come to room temperature. This helps the butter more easily incorporate with the chocolate to form into a silky smooth ganache.
If you choose to use salted butter instead of unsalted butter, be sure to adjust the amount of added salt to taste. - Heavy cream: Ganache needs heavy cream in order to achieve the correct consistency and texture. Do not substitute with half and half or milk.
- Vanilla extract: Be sure to use a high quality vanilla extract for a delicious taste. Adding in the extract really amps up the flavor of this white chocolate ganache macaron filling.
- Fine sea salt: Even sweet macaron fillings need a bit of salt to level out the taste. I prefer fine sea salt over Kosher salt since it incorporates better in the ganache filling.
How To Make This Recipe
Here's a step by step guide for making white chocolate ganache for macarons:
1. Place the chocolate and butter in a medium sized heat safe bowl. You'll have to mix the ganache a little later in the recipe, so you'll want a bowl that's big enough to stir all of the ingredients together.
2. Next, microwave the heavy cream until it begins to steam and bubble. If you prefer, you can warm the heavy cream on the stove in a saucepan over medium-low heat.
Immediately, while the heavy cream is still hot, pour it over the chocolate. Make sure all of the chocolate and butter are submerged under the heavy cream.
Allow the mixture to sit, without stirring, for 3 minutes.
3. After the 3 minutes is up, add in the vanilla extract and fine sea salt.
4. Now, it's time to blend everything together. Using a whisk, mix all of the ingredients until it turns into a silky smooth ganache. It takes a minute for everything to blend together, so be patient.
You can also try using an immersion blender instead of a whisk to achieve an extra silky smooth texture.
If you notice bits of chocolate or butter after stirring with the heavy cream for 60 - 90 seconds, heat the entire mixture in the microwave on 100 percent power (high) for an additional 15 - 30 seconds, then stir until the correct consistency forms.
5. Next, pour the ganache into a shallow container, and place a piece of plastic wrap on top. This will prevent a skin from forming on top of the ganache.
Through recipe testing, I found that allowing the ganache to cool in a shallow, flat container keeps it more pliable straight out of the refrigerator.
Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.
6. Once the ganache has firmed up, it's time to pipe it onto the macaron shell. If you need help baking up macaron shells, check out my French method macarons or Italian method shells.
I prefer to pipe 1 teaspoon of ganache filling sandwiched between two macaron shells. However, since this is a firm ganache, you can pipe up to 1 tablespoon.
Expert Tips
- The white chocolate ganache can be stored in an airtight container in the refrigerator for up to 2 - 3 weeks as long as your heavy cream is fresh. Before piping it on the macarons, allow the ganache to sit at room temperature until it reaches a pliable consistency.
- For long-term storage, place the ganache in an airtight container in the freezer for up to 2 months. Allow the ganache to thaw in the refrigerator overnight before using it.
- If the ganache is too warm when serving the macarons, the filling will push out the sides of the shell when you bite into it. Serve the macarons shortly after pulling them out of the refrigerator from maturing, once they reach room temperature.
Recipe FAQs
I love layering this white chocolate ganache filling with strawberry jam, lemon curd, or raspberry compote. You can find all of these recipes in my macaron filling ebook, Flavorful Fillings.
The macarons will last up to 7 days when stored in an airtight container in the refrigerator. Or, if stored in the freezer, they can last up to 1 month.
If there are still large bits of chocolate or butter that are making the ganache lumpy, heat the ganache in the microwave on 100 percent power (high) for an additional 15 - 30 seconds, then stir until the correct consistency forms.
More Macaron Filling Recipes
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White Chocolate Ganache Macaron Filling
Equipment
- heat safe bowl
- whisk or immersion blender
- shallow container
Ingredients
- 2 ½ cups white chocolate morsels
- 6 tablespoons unsalted butter softened to room temperature and cut into 1 tablespoon (14 grams) pieces
- ¾ cup heavy cream
- 1 tablespoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Place white chocolate morsels and butter in a medium-sized heat-safe bowl.
- Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
- Add vanilla extract and fine sea salt to the chocolate, and whisk until the mixture is smooth and fully blended.
- Transfer ganache to a shallow container, and press plastic wrap against the surface of the ganache (to prevent a skin from forming on top). Place the ganache in the fridge, and allow the mixture to cool until it’s firm enough to pipe, about 1 - 2 hours.
- Match up macaron shells, so they are paired with a similar size/shaped shell. Pipe ganache on one side of the macaron shell using a ½ inch round piping tip. Gently place the matching macaron on top of the ganache.
- Mature the macarons with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
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