White Chocolate Ganache Macaron Filling - Homebody Eats (2024)

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.

• 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!

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.

• ▢ 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

• 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.

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.