White chocolate macarons
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White chocolate macarons

A fabulous macaron recipe with an amazing white chocolate filling
Prep Time35 mins
Cook Time12 mins
Resting time1 hr 30 mins
Total Time47 mins
Course: Dessert
Cuisine: French
Keyword: Cookies
Servings: 12
Author: Eva Bakes


Macaron shells

  • 1/3 cup + 4 teaspoons (50 grams) powdered sugar
  • 1/3 cup (30 grams) almond flour
  • Silver powder food coloring optional (I did not use)
  • 1 (40 grams) egg white
  • 2 and 1/2 Tablespoons (30 grams) superfine (granulated) sugar

White chocolate filling

  • 1.75 ounces (50 grams) white chocolate, chopped
  • 4 teaspoons (20 grams) heavy cream


Make the macaron shells

  • Using a blender, finely blend the powdered sugar, almond flour and powdered food coloring. Use a sieve to sift out any large pieces of almond remaining and toss them out. Transfer the dry ingredients to a large bowl.
  • In the bowl of a spotless stand mixer (or in a large clean bowl if using a handheld mixer), beat the egg white on high speed until it is frothy. Add in the granulated sugar and continue to beat on high speed until you reach stiff peaks. The egg white mixture should be very smooth and shiny.
  • Turn off the mixer and slowly transfer the dry ingredients into the egg white mixture. Using a rubber spatula, gently fold the dry ingredients and use no more than 60 strokes. Your macaron shell mixture is ready once you lift your spatula and the mixture falls back onto itself like lava.
  • Transfer the mixture to a piping bag fitted with a medium-sized round tip (if you don't have a piping bag, use a ziploc bag with the end snipped off).
  • Line a baking sheet with parchment paper or a silicone baking mat. Gently squeeze out some batter from the piping bag onto the lined baking sheet in a vertical motion. Pipe until the batter forms a circle about 1/2" to 1" in diameter. Pipe the remaining circles on the sheet.
  • Lift the baking pan up and rap on the counter several times to get the air bubbles out. Allow the tray to rest at room temperature for about 30 minutes.
  • Preheat your oven to 300 degrees F. Bake the macarons for 12 minutes and allow the shells to cool before removing from the baking pan.

Make the filling

  • In a small saucepan, heat up the heavy cream until it starts to boil. Remove from the heat and turn off the stove. In a double boiler (or in the microwave in 30 second increments), melt the white chocolate. Pour the heavy cream into the bowl with the white chocolate and whisk vigorously until the ganache is smooth and free of lumps. Transfer to the refrigerator and allow it to cool for at least an hour so the ganache hardens a bit.
  • Once the macaron shells are cool, pair them up by size. Pipe a round of filling into the middle of one of the shells and top it with the other shell. Continue until all shells have been used.


Macarons should be stored either at room temperature or in the refrigerator in an airtight container. They will keep for about 5 days. Macarons are best enjoyed the day after they are baked in order for the flavors to develop.
Source: macaron fetish, by Kim H. Lim-Chodkowski, page 20