French Macarons with White Chocolate Ganache
These classic French macarons are made with almond flour and French meringue, then filled with smooth white chocolate ganache. Food coloring can be added to create shells in different colors.
Updated : 12 October, 2026
Easy
More than 1 hour.
Ingredients
Cookies
83 grams
Almond flour
83 grams
Powdered sugar
58 grams
Egg whites
58 grams
Sugar
2 grams
Food coloring
Filling
200 grams
White chocolate
100 grams
Heavy cream
30 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. If you are making macarons for the first time, do not increase the batch size. You can make powdered sugar yourself in a coffee grinder. The amount of egg whites is approximately equal to the whites from 2 large eggs. Bring the egg whites to room temperature beforehand.
Step 2
Sift the powdered sugar and almond flour into a bowl to remove any lumps. Mix thoroughly; if desired, sift the combined mixture once more.
Step 3
These macarons are made with French meringue, in which the egg whites are whipped directly with sugar. Pour the egg whites into a separate bowl and begin beating with an electric mixer. Once they become foamy, gradually add the sugar. Beat on high speed until the meringue is smooth and glossy and forms elastic peaks that are slightly softer than stiff peaks.
Step 4
If desired, add food coloring to the whipped meringue. Mix briefly with the mixer, then finish with a spatula until the color is even. Add the meringue to the almond flour and powdered sugar mixture and begin folding with a silicone spatula. The consistency of the macaron batter will determine how well the shells bake.
Step 5
At first, the mixture will be thick and lumpy, but it will gradually become smoother and more fluid. Check how it falls from the spatula: if it drops in clumps, continue folding. Proper macaron batter should flow from the spatula in a broad ribbon. Do not overmix, as overly runny batter will spread and the shells may not rise properly.
Step 6
Transfer the batter to a piping bag fitted with a round ⅜-inch tip. Pipe even circles onto a suitable nonstick macaron baking mat, leaving space between them and staggering the rows. A template underneath the mat can help you make evenly sized shells.
Step 7
Tap the baking sheet firmly against the work surface to release trapped air, then pop any visible bubbles with a toothpick. Leave the piped shells at room temperature for about 1 hour, until the surface feels dry and does not stick to your finger. Bake in an oven preheated to 285°F for about 15 minutes. The shells are ready when the tops feel dry and no longer move independently from the ruffled “feet.”
Step 8
Remove the baking sheet from the oven and immediately slide the baking mat off the hot tray. Leave the macaron shells on the mat until completely cool, as they may break if removed too soon. Transfer the cooled shells to a covered container and refrigerate.
Step 9
Prepare the filling. For the white chocolate ganache, use good-quality white chocolate and heavy cream with approximately 33% fat.
Step 10
Heat the cream in a small saucepan until almost boiling. Add the white chocolate and stir vigorously with a spatula until the chocolate has completely melted and the mixture is smooth.
Step 11
Add the butter and stir until completely incorporated.
Step 12
The finished ganache will be smooth and fairly fluid.
Step 13
Transfer the ganache to a piping bag and refrigerate for 8 hours. Once thoroughly chilled, it will become thick and pipeable.
Step 14
Remove the macaron shells and ganache from the refrigerator. Cut the tip from the piping bag and pipe some ganache onto the flat side of one shell.
Step 15
Top with a second shell and press very gently to sandwich them together. Fill all the remaining macarons in the same way. For a softer texture, refrigerate the assembled macarons for another 8 hours before serving, although they can also be eaten immediately.
Author note
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