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.
Servings: 2 cups (about 36 - 44 macarons)
Calories: 102kcal
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.
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: 102kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 29mg | Potassium: 42mg | Fiber: 0.03g | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.04mg
