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Homebody Eats » Recipes » Macarons

White Chocolate Ganache Macaron Filling

Published: Oct 8, 2023 by Jessica Mode · This content may include affiliate links.

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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.

white chocolate ganache macarons in a bowl.

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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.

Jump to:
  • What You'll Learn In This Recipe
  • 15 Free Macaron Filling Recipes
  • Ingredients You Need
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Macaron Filling Recipes
  • White Chocolate Ganache Macaron Filling

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!

15 Free Macaron Filling Recipes

Are you looking for macaron filling recipes that…

✅ Taste great

✅ Are easy to make (no fuss)

✅ Can be used over and over again

✅ Are sure to please a crowd

​

Then this (free) recipe guide is for you! You'll receive my top 15 favorite macaron filling recipes.

    ​

    Ingredients You Need

    ingredients for white chocolate ganache macaron filling with labels.
    • 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:

    two numbered photos showing how to melt chocolate with heavy cream.

    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.

    two numbered photos showing how to flavor and stir white chocolate ganache.

    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.

    two numbered photos showing how to chill white chocolate ganache in the fridge.

    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

    What fillings can I layer with white chocolate ganache?

    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.

    How long can I keep macarons filled with white chocolate ganache?

    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.

    Why is my ganache lumpy?

    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.

    white chocolate ganache macarons in a bowl.

    More Macaron Filling Recipes

    • various colored macarons on a white background.
      57 Filling Recipes For Macarons
    • bowl filled with chocolate macarons filled with ganache.
      Chocolate Ganache Macaron Filling (5 Ingredients)
    • bowl of buttercream next to purple macarons.
      Vanilla Macaron Buttercream Filling (5 Ingredients)
    • Pink shell macarons with strawberry buttercream filling.
      Strawberry Cream Macaron Filling

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    white chocolate ganache macarons in a bowl.

    White Chocolate Ganache Macaron Filling

    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.
    Author: Jessica Mode
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Active Time 8 minutes mins
    Resting Time 1 hour hr
    Total Time 1 hour hr 8 minutes mins
    Course Dessert
    Cuisine French
    Servings 2 cups (about 36 - 44 macarons)
    Calories 102 kcal

    Equipment

    • heat safe bowl
    • whisk or immersion blender
    • shallow container
    • plastic wrap

    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.

    Notes

    Storage (Refrigerator): The 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 on the macarons, allow the ganache to sit at room temperature until it reaches a pliable consistency.
    Storage (Freezer):The ganache fillings can be stored in an airtight container in the freezer for up to 2 months. Allow to thaw in the refrigerator overnight before using.
    If there are still 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.
    Opt for a higher quality chocolate if you wish to elevate the ganache recipes. I love using Guittard or Callebaut branded chocolate.

    Nutrition

    Serving: 1macaron (filling only)Calories: 102kcalCarbohydrates: 8gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 13mgSodium: 29mgPotassium: 42mgFiber: 0.03gSugar: 8gVitamin A: 135IUVitamin C: 0.1mgCalcium: 29mgIron: 0.04mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

    More Macaron Recipes

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      Shaped Macarons (& Free Piping Templates)
    • purple lavender macarons in a bowl.
      30 Valentine's Day Macarons
    • quality of a well baked macaron shell with labels.
      What Should My Macarons Look Like
    • cream cheese brown butter macarons in a bowl.
      Brown Butter Buttercream Macaron Filling

    Reader Interactions

    Comments

      4.50 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Lori

      October 14, 2024 at 2:06 pm

      4 stars
      Tried this and it tastes delicious. Can I safely add white food coloring as the vanilla extract darkened the ganache considerably to a light caramel color.

      Reply
      • Jessica Mode

        October 15, 2024 at 8:51 am

        Hey Lori! I'm so glad you enjoyed the recipe! I would not recommend using food coloring (that will ruin the texture). Instead, I'd recommend using a clear vanilla extract to maintain the white color. I hope this helps 🙂

        Reply

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