French Macarons with White Chocolate Ganache
The first time I made macarons at home, I was a bit anxious about the texture and the little details that make a difference. Over time, I learned that if I follow the steps precisely and take my time, I can achieve beautiful, glossy shells with feet and a soft interior. I don’t have a special tray, so I use a template drawn with a pencil on paper and manage just fine that way.
Quick Info
Total Time: about 2 hours (plus egg white preparation time)
Preparation Time: about 1 hour
Baking Time: 13-20 minutes/tray, depending on the oven
Servings: 30-35 macarons (60 shells)
Difficulty: advanced
Occasion: holiday treats or festive meals
Ingredients
For the macaron shells:
- 100 g egg whites (2-3 medium eggs)
- 45 g fine granulated sugar (not too coarse)
- 1 pinch of salt (two small pinches)
- 200 g powdered sugar (preferably with a little cornstarch)
- 100 g almond flour (ideally blanched and finely ground)
- food coloring powder or gel (not liquid)
For the white chocolate ganache:
- 150 ml heavy cream
- 100 g quality white chocolate
- optional: coloring (powder, gel, or liquid)
Instructions
1. Preparing the Ingredients
Separate the egg whites 2-3 days in advance, placing them in a jar with a lid and keeping them in the refrigerator. Older egg whites help with the meringue texture, but I’ve also worked with egg whites that are just one day old without issues. I take them out of the fridge 2 hours before using them to bring them to room temperature.
2. Preparing the Trays
If I don’t have a macaron tray, I draw 3 cm diameter circles on a sheet of paper that fits the tray, leaving 2-3 cm between them. I place this paper on the bottom of the tray and put parchment paper over it – this way I can easily see the circles when pouring the batter.
3. Preparing the Piping Bag
I place the piping bag in a tall glass, with the tip down and the edges folded over. This makes it easier to pour the meringue batter.
4. Almond Flour and Powdered Sugar
I put the almond flour and powdered sugar in a blender or grinder and finely grind them. I sift the mixture 2-3 times to remove any lumps or unground pieces. It should be fine in the end, so no fragments ruin the texture of the shells.
5. Mixing Bowl
I rub the inside of the bowl with a slice of lemon, then wipe it with a paper towel. This removes any grease that could prevent the meringue from whipping properly.
6. Beating the Egg Whites
In the degreased bowl, I add the egg whites with the salt. I beat on medium speed for about 2-3 minutes without adding the sugar.
I gradually add:
- 1/3 of the granulated sugar, increase the speed, and beat for 3 minutes.
- 1/3 of the powdered sugar, increase the speed again, and beat for another 3 minutes.
- the remaining granulated sugar, for another 2-3 minutes at maximum speed.
In total, the meringue should be firm, glossy, but not dry.
7. Adding Color
I add the desired coloring (powder or gel, never liquid) and mix briefly, about 20 seconds, just enough to achieve an even color.
8. Incorporating the Dry Ingredients
With the mixer off, I add the almond flour and powdered sugar mixture over the meringue. I mix vigorously a few times with a spatula, folding the mixture from the edges toward the center about 10 times. Then I continue with gentle bottom-to-top movements, without rushing, for another 30-50 folds until I achieve a batter that flows like a thick ribbon. It should not be too thick or too runny – if it’s too liquid, the macarons will spread; if it’s too dense, they won’t spread nicely.
9. Preparing the Tray for Baking
If the parchment paper is raised on the tray, I stick it down at the corners with a little meringue to keep it in place.
10. Forming the Shells
I pour the batter into the piping bag or a thick plastic bag, not overfilling it at once to maintain control. I hold the piping bag perpendicular to the tray, close to the parchment, and form discs directly in the center of each circle. I don’t lift too high to avoid deforming the shape.
11. Removing Air Bubbles
After filling the tray, I tap it on the counter twice, turn the tray 180 degrees, and tap it twice more. If I see large bubbles on the surface, I pop them with a toothpick. I don’t do this too much to avoid losing air from the batter.
12. Baking
I preheat the oven to 150°C. For gas ovens, set to 2.5-2.7 (not higher). I bake the tray of macarons for 13 to 20 minutes – the time varies significantly depending on how each oven bakes. In the first 5-6 minutes, the characteristic feet should form. If I see that the bottom is browning too much at the end, I move the tray higher or leave the oven door slightly ajar. I recommend testing half the batter at first until I get used to how my oven behaves.
13. Cooling and Removing
I let the shells cool on the parchment paper. If they stick, I lightly moisten the countertop with water and place the parchment with the macarons on top to easily detach them. I transfer the shells to a cooling rack.
14. Preparing the Ganache
I break the white chocolate into small pieces in a bowl. I heat the heavy cream in a thick saucepan, using a double boiler (above a pot of boiling water, not touching the water) or directly over low heat, being careful not to let it boil.
When the cream is hot, I turn off the heat and add the chocolate, stirring gently until it melts. I place the bowl in the fridge for about an hour, sometimes speeding up the process in the freezer.
After it has cooled, I whip the ganache for 10 minutes until it becomes creamy and firm. I can add a touch of coloring if I want a uniformly colored cream.
15. Assembling the Macarons
I select shells of similar sizes and pair them up. I fill the ganache into the piping bag or a plastic bag and apply a small disc of cream in the center of one shell. I gently press the other half down so the cream reaches close to the edge without spilling out.
Why I Make This Recipe Often
Macarons are not quick to make, but when I need an elegant dessert with that special texture – crispy on the outside and soft on the inside – I prefer them over many other pastries. Plus, they keep well for a few days, and I can change the color or cream according to my mood.
Tips and Variations
Tips
- A precise kitchen scale is essential; for macarons, weight matters a lot.
- Egg whites that are 2-3 days old work best, but it’s not mandatory; one-day-old egg whites are fine too.
- Almond flour must be sifted well; otherwise, unsightly marks will remain.
- Liquid coloring alters the batter and is not recommended.
- Do not overbeat the meringue; it should remain glossy, not dry.
Substitutions
- Heavy cream can be replaced with whipping cream that has a minimum of 30% fat.
- White chocolate can be substituted with dark or milk chocolate for a different type of ganache, keeping the proportions.
- If you don’t have a piping bag, you can use a thick plastic bag with the tip cut to 1 cm diameter.
Variations
- You can make shells without coloring for a more rustic look.
- The ganache can be flavored with grated lemon or orange zest, vanilla extract, or coffee.
- For more intense flavors, a pinch of salt can be added to the ganache.
Serving Ideas
- They are perfect on festive platters, at parties, or as a fine dessert with coffee.
- They can be packaged in boxes for culinary gifts.
Frequently Asked Questions
1. Why do my macarons crack while baking?
Usually, it’s due to an overly aerated batter or an oven that’s too hot. I check for large air bubbles in the meringue and ensure I sift the flour carefully. Baking needs to be monitored – if the bases brown too much, I move the tray higher.
2. Can I make macarons without almond flour?
Not with the same result; the texture and flavor come from the almonds. For a different type of cookie, other ground nuts can be tried, but they won’t be classic macarons.
3. Why don’t I get feet on my macarons?
Most often, it’s because the batter was too thick or too runny, or the oven didn’t maintain a constant temperature. I test a few pieces on the first tray until I see what works with my oven.
4. My ganache isn’t setting, what should I do?
It’s likely that the chocolate had too little fat or the cream was too liquid. I recommend using quality chocolate and whipping cream with over 30% fat.
5. Can I make macarons ahead of time?
Yes, the shells can be stored empty for 2-3 days in an airtight container, and after filling, it’s better to refrigerate them for a few hours to let the flavors meld.
Nutritional Values
Approximate values for 1 filled macaron:
- calories: 70-80 kcal
- fat: 3-4 g
- carbohydrates: 10-12 g
- protein: 1 g
The values may vary depending on how much cream and sugar each shell contains.
Storage and Reheating
Macarons are best stored in an airtight container in the refrigerator for up to 3 days. They maintain their texture for a few days but gradually soften. They should not be reheated. They can be enjoyed cold or brought to room temperature 20-30 minutes before serving. Plain (unfilled) shells can be kept at room temperature for 2-3 days in a closed container.
The first time I made macarons at home, I was a bit anxious about the texture and the little details that make a difference. Over time, I learned that if I follow the steps precisely and take my time, I can achieve beautiful, glossy shells with feet and a soft interior. I don’t have a special tray, so I use a template drawn with a pencil on paper and manage just fine that way.
Quick Info
Total Time: about 2 hours (plus egg white preparation time)
Preparation Time: about 1 hour
Baking Time: 13-20 minutes/tray, depending on the oven
Servings: 30-35 macarons (60 shells)
Difficulty: advanced
Occasion: holiday treats or festive meals
Ingredients
For the macaron shells:
- 100 g egg whites (2-3 medium eggs)
- 45 g fine granulated sugar (not too coarse)
- 1 pinch of salt (two small pinches)
- 200 g powdered sugar (preferably with a little cornstarch)
- 100 g almond flour (ideally blanched and finely ground)
- food coloring powder or gel (not liquid)
For the white chocolate ganache:
- 150 ml heavy cream
- 100 g quality white chocolate
- optional: coloring (powder, gel, or liquid)
Instructions
1. Preparing the Ingredients
Separate the egg whites 2-3 days in advance, placing them in a jar with a lid and keeping them in the refrigerator. Older egg whites help with the meringue texture, but I’ve also worked with egg whites that are just one day old without issues. I take them out of the fridge 2 hours before using them to bring them to room temperature.
2. Preparing the Trays
If I don’t have a macaron tray, I draw 3 cm diameter circles on a sheet of paper that fits the tray, leaving 2-3 cm between them. I place this paper on the bottom of the tray and put parchment paper over it – this way I can easily see the circles when pouring the batter.
3. Preparing the Piping Bag
I place the piping bag in a tall glass, with the tip down and the edges folded over. This makes it easier to pour the meringue batter.
4. Almond Flour and Powdered Sugar
I put the almond flour and powdered sugar in a blender or grinder and finely grind them. I sift the mixture 2-3 times to remove any lumps or unground pieces. It should be fine in the end, so no fragments ruin the texture of the shells.
5. Mixing Bowl
I rub the inside of the bowl with a slice of lemon, then wipe it with a paper towel. This removes any grease that could prevent the meringue from whipping properly.
6. Beating the Egg Whites
In the degreased bowl, I add the egg whites with the salt. I beat on medium speed for about 2-3 minutes without adding the sugar.
I gradually add:
- 1/3 of the granulated sugar, increase the speed, and beat for 3 minutes.
- 1/3 of the powdered sugar, increase the speed again, and beat for another 3 minutes.
- the remaining granulated sugar, for another 2-3 minutes at maximum speed.
In total, the meringue should be firm, glossy, but not dry.
7. Adding Color
I add the desired coloring (powder or gel, never liquid) and mix briefly, about 20 seconds, just enough to achieve an even color.
8. Incorporating the Dry Ingredients
With the mixer off, I add the almond flour and powdered sugar mixture over the meringue. I mix vigorously a few times with a spatula, folding the mixture from the edges toward the center about 10 times. Then I continue with gentle bottom-to-top movements, without rushing, for another 30-50 folds until I achieve a batter that flows like a thick ribbon. It should not be too thick or too runny – if it’s too liquid, the macarons will spread; if it’s too dense, they won’t spread nicely.
9. Preparing the Tray for Baking
If the parchment paper is raised on the tray, I stick it down at the corners with a little meringue to keep it in place.
10. Forming the Shells
I pour the batter into the piping bag or a thick plastic bag, not overfilling it at once to maintain control. I hold the piping bag perpendicular to the tray, close to the parchment, and form discs directly in the center of each circle. I don’t lift too high to avoid deforming the shape.
11. Removing Air Bubbles
After filling the tray, I tap it on the counter twice, turn the tray 180 degrees, and tap it twice more. If I see large bubbles on the surface, I pop them with a toothpick. I don’t do this too much to avoid losing air from the batter.
12. Baking
I preheat the oven to 150°C. For gas ovens, set to 2.5-2.7 (not higher). I bake the tray of macarons for 13 to 20 minutes – the time varies significantly depending on how each oven bakes. In the first 5-6 minutes, the characteristic feet should form. If I see that the bottom is browning too much at the end, I move the tray higher or leave the oven door slightly ajar. I recommend testing half the batter at first until I get used to how my oven behaves.
13. Cooling and Removing
I let the shells cool on the parchment paper. If they stick, I lightly moisten the countertop with water and place the parchment with the macarons on top to easily detach them. I transfer the shells to a cooling rack.
14. Preparing the Ganache
I break the white chocolate into small pieces in a bowl. I heat the heavy cream in a thick saucepan, using a double boiler (above a pot of boiling water, not touching the water) or directly over low heat, being careful not to let it boil.
When the cream is hot, I turn off the heat and add the chocolate, stirring gently until it melts. I place the bowl in the fridge for about an hour, sometimes speeding up the process in the freezer.
After it has cooled, I whip the ganache for 10 minutes until it becomes creamy and firm. I can add a touch of coloring if I want a uniformly colored cream.
15. Assembling the Macarons
I select shells of similar sizes and pair them up. I fill the ganache into the piping bag or a plastic bag and apply a small disc of cream in the center of one shell. I gently press the other half down so the cream reaches close to the edge without spilling out.
Why I Make This Recipe Often
Macarons are not quick to make, but when I need an elegant dessert with that special texture – crispy on the outside and soft on the inside – I prefer them over many other pastries. Plus, they keep well for a few days, and I can change the color or cream according to my mood.
Tips and Variations
Tips
- A precise kitchen scale is essential; for macarons, weight matters a lot.
- Egg whites that are 2-3 days old work best, but it’s not mandatory; one-day-old egg whites are fine too.
- Almond flour must be sifted well; otherwise, unsightly marks will remain.
- Liquid coloring alters the batter and is not recommended.
- Do not overbeat the meringue; it should remain glossy, not dry.
Substitutions
- Heavy cream can be replaced with whipping cream that has a minimum of 30% fat.
- White chocolate can be substituted with dark or milk chocolate for a different type of ganache, keeping the proportions.
- If you don’t have a piping bag, you can use a thick plastic bag with the tip cut to 1 cm diameter.
Variations
- You can make shells without coloring for a more rustic look.
- The ganache can be flavored with grated lemon or orange zest, vanilla extract, or coffee.
- For more intense flavors, a pinch of salt can be added to the ganache.
Serving Ideas
- They are perfect on festive platters, at parties, or as a fine dessert with coffee.
- They can be packaged in boxes for culinary gifts.
Frequently Asked Questions
1. Why do my macarons crack while baking?
Usually, it’s due to an overly aerated batter or an oven that’s too hot. I check for large air bubbles in the meringue and ensure I sift the flour carefully. Baking needs to be monitored – if the bases brown too much, I move the tray higher.
2. Can I make macarons without almond flour?
Not with the same result; the texture and flavor come from the almonds. For a different type of cookie, other ground nuts can be tried, but they won’t be classic macarons.
3. Why don’t I get feet on my macarons?
Most often, it’s because the batter was too thick or too runny, or the oven didn’t maintain a constant temperature. I test a few pieces on the first tray until I see what works with my oven.
4. My ganache isn’t setting, what should I do?
It’s likely that the chocolate had too little fat or the cream was too liquid. I recommend using quality chocolate and whipping cream with over 30% fat.
5. Can I make macarons ahead of time?
Yes, the shells can be stored empty for 2-3 days in an airtight container, and after filling, it’s better to refrigerate them for a few hours to let the flavors meld.
Nutritional Values
Approximate values for 1 filled macaron:
- calories: 70-80 kcal
- fat: 3-4 g
- carbohydrates: 10-12 g
- protein: 1 g
The values may vary depending on how much cream and sugar each shell contains.
Storage and Reheating
Macarons are best stored in an airtight container in the refrigerator for up to 3 days. They maintain their texture for a few days but gradually soften. They should not be reheated. They can be enjoyed cold or brought to room temperature 20-30 minutes before serving. Plain (unfilled) shells can be kept at room temperature for 2-3 days in a closed container.