This past week I had the honor of making some macarons for my friend’s rehearsal dinner. She loves white chocolate, so I whipped up a batch of white chocolate macarons!

They’re made with a bright white macaron shell and are filled with the most luscious white chocolate ganache. I’m not always the biggest white chocolate fan, but these were absolutely delicious!

image of a white chocolate macaron that's been filled with white chocolate ganache and decorated with edible gold paint streaks

Making These White Chocolate Macarons with the French Method

There are a few different ways macarons are made. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and used the French method for this recipe.

Equipment You’ll Need to Make These White Chocolate Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

How to Make These White Chocolate Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos of the process to help guide you through this recipe.

Step #1: Make the White Chocolate Ganache

This white chocolate ganache filling needs about 5 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before!

After heating up the cream and pouring it over the white chocolate, let the mixture sit for a couple minutes.

Then mix it together with either an immersion blender or a spoon. Once the mixture has come together and is smooth, press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

image of white chocolate ganache that' been chilled and is ready to be used to fill macarons

Step #2: Make the French Meringue

Next, it’s time to make the French meringue!

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

image of meringue that's shiny and has reached stiff peak stage for making macarons

Add in the white gel food coloring at this point. It will get mixed in as you fold in the dry ingredients during the next step.

Step #3: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour and powdered sugar into the meringue, then fold the ingredients together with a rubber spatula.

image of dry ingredients being sifted into meringue to make macaron batter

Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.

Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a few figure 8’s with the batter running off your spatula in a continuous stream once it is the right consistency.

image of white macaron batter that's been mixed properly and can be used to draw a figure 8 with the thick stream of batter that runs off the spatula when it is lifted

If the stream of batter breaks before you’re able to this, you may need to stir it a bit more.

Step #4: Pipe the Macaron Shells

Fill a large piping bag with macaron batter and pipe 1 3/4-inch rounds onto 2 silpat lined baking sheets. Space them about 1-inch apart.

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can then be popped with a toothpick or scribe. Popping these little bubbles can help you avoid hollow or cracked shells.

image of white macaron shells that have been piped and banged on the counter, and that are having any small bubbles that surfaced be popped with a scribe

Step #5: Rest the Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin. On rainy days this can take up to an hour where I live!

They should be mostly dry to the touch and look matte once they’re ready to be baked. While the shells rest, preheat your oven.

Step #6: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Rotate the pan halfway through to help them bake evenly. After you rotate the pan, place a foil tent over the shells to prevent browning as they finish baking.

image of white macaron shells that have been baked and are cooling on a pan

Let the macarons cool fully on the pan, then gently remove them from the silpat mat.

If they’re properly baked, they should peel off the mat cleanly.

image of white macaron shells that have been baked properly and cleanly peel off the mat once baked and cooled

Step #7: Assemble the Macarons

While the macaron shells bake and cool, place the ganache in a piping bag fit with a large round piping tip.

Pipe a thick dollop of ganache on one macaron shell.

image of white chocolate ganache that's been piped onto a white macaron shell

Gently press a second shell on top of the ganache to create a sandwich. I chose to brush a bit of luster dust and gin on top of each macaron to give it a little flair, but this is optional.

Place the finished macarons in an airtight container and store in the fridge to let them mature overnight.

image of white chocolate ganache that's been used to fill a white macaron shell

Letting the filled macarons rest overnight softens them (in a good way) and allows the flavor to develop.

Troubleshooting These White Chocolate Macarons

While I’d love to think everyone’s first batch of these white chocolate macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

image of white macaron shells that have cracked because the oven was too hot

Choosing the Right Filling for These Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives macarons an incredible texture, but the filling is what determines its flavor.

I think this ganache is absolutely incredible, but you could also use a 1/4 batch of my white chocolate buttercream.

Recipe Yield

This recipe makes about 36 large macaron shells, which can be used to make 18 macarons.

You can double or halve this recipe as needed.

The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.

Tips for Making the Best White Chocolate Macarons

Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
Separate your own eggs and age them if possible. Do not use egg whites from a carton.
Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
Use a macaron mat or print out a template to help you pipe consistently sized macarons.
If possible, use an immersion blender to make sure your ganache turns out silky smooth!
If you’ve never baked macarons before, pipe a small number of macarons on a few sheets to test your oven for hot spots and see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
If your macarons don’t turn out, check out my macaron troubleshooting guide!

Making These White Chocolate Macarons in Advance & Storage Tips

These macarons need to mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

Refrigerate macarons for up to 5 days in an airtight container.

Freeze filled macarons for up to a month in an airtight container.

Unfilled macaron shells can be frozen for up to a month in an airtight container.

Make your filling ahead of time too or save any leftover filling! Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Let Me Know What You Think!

If you try this recipe for white chocolate macarons, I’d love to hear what you think! Please leave a rating and comment below.

Also tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

image of honey lavender macarons filled with a honey buttercream — **Lavender Macarons**

image of birthday cake macarons stacked on a plate — **Lavender Macarons**

Yield: 18 macarons

White Chocolate Macarons

Name: White Chocolate Macarons
Prep time: 20 min
Cook time: 18 min
Total time: 6 h 8 min
Yield: 18
Cuisine: French
Ingredients: 170g finely chopped white chocolate or white chocolate chips (1 cup); 95g heavy cream (1/3 cup + 1 Tbsp); 110g aged egg whites - about 4 large eggs; 1/4 tsp of cream of tartar - optional; 110g granulated sugar (1/2 cup + 2 tsp); white gel food coloring - optional; 140g superfine almond flour - blanched (1 1/4 cups ); 125g powdered sugar (1 cup); Kitchen scale; Stand Mixer or Electric Mixer; Large, flat baking sheets; Silpat Mats (or parchment paper); 2 Large Piping Bag (18-inch); Round Piping Tip - Ateco 805

Learn how to make these decadent white chocolate macarons! They're filled with a silky-smooth white chocolate ganache and are absolutely delicious!

Prep Time 20 minutes

Cook Time 18 minutes

Additional Time 5 hours 30 minutes

Total Time 6 hours 8 minutes

Ingredients

White Chocolate Ganache Filling

170g finely chopped white chocolate or white chocolate chips (1 cup)
95g heavy cream (1/3 cup + 1 Tbsp)

White Macaron Shells

110g aged egg whites - about 4 large eggs
1/4 tsp of cream of tartar - optional
110g granulated sugar (1/2 cup + 2 tsp)
white gel food coloring - optional
140g superfine almond flour - blanched (1 1/4 cups )
125g powdered sugar (1 cup)

Equipment

Instructions

White Chocolate Ganache

The white chocolate ganache filling needs about 5 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
Place 170g of white chocolate in a medium-sized bowl and set aside.
Pour 95g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

White Macaron Shells

Line two large baking sheets with parchment paper or silicon mats. Set aside.
Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form. Add in the white gel food coloring at this point. It will get mixed in as you fold the dry ingredient in during the next step.
Sift 140g superfine almond flour and 125g powdered sugar into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.
Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
Bake one tray of macarons at a time on the middle rack of your oven for 18-22 minutes and rotate the pan halfway through to help them bake evenly. After you rotate the pan, place a foil tent over the shells to prevent browning as they finish baking.
Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Assembling These White Chocolate Macarons

While the macaron shells bake and cool, place the ganache in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
Pair up the macaron shells then pipe a thick dollop of white chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich. I chose to brush a mixture of luster dust and gin on top of each macaron to give it a little flair, but this is optional.
Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons in the fridge.

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best White Chocolate Macarons

Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
If possible, use an immersion blender to make sure your ganache turns out silky smooth!
Separate your own eggs and age them if possible! Do not use egg whites from a carton.

Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
Use gel food coloring to color these macarons. If you try to use liquid food coloring it can throw off the consistency of the batter.
Use a macaron mat or print out a template to help you pipe consistently sized macarons.
FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

Making These White Chocolate Macarons in Advance & Storage Tips

French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
Macarons can be refrigerated for up to 5 days in an airtight container.
Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
Unfilled macaron shells can be frozen for up to a month in an airtight container.
Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 175Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 49mgSodium 36mgCarbohydrates 20gFiber 1gSugar 19gProtein 4g