Hi guys! I love filling my macarons with white chocolate ganache filling because it’s one of my favorite flavors. It is not too sweet and it’s chocolate! I’m writing this to share the white chocolate macaron filling recipe that I always use for my macarons. It does not need to be melted over the stove. Any microwave will do the trick! I will not be sharing a recipe for macarons or doing a step-by-step for macarons because they are not my recipes but I will link them below! Scroll down for the white chocolate ganache recipe, step-by-step instructions, and a short video if you are a video person!

Which Macaron Recipe Do I Use?

I use Borderland’s Bakery French Macaron recipe for my macarons. If I am pressed for time and/or need to make large batches, I use Kristin Makes Cakes’ No Rest French Macaron recipe. Pie & Tacos has some great macaron recipes with different methods as well!

What is White Chocolate Ganache Made of?

It is a mixture of white chocolate chips and heavy cream!

Which White Chocolate Do I Use?

I use Ghirardelli Classic White Premium Baking Chips but any good quality brand white chocolate chips at your local grocery store should work. You probably will need to experiment with the heavy cream to your liking because not every brand is the same (use more if you want a firmer ganache and use less if you want more runny ganache). I like my white chocolate to be firm but pipeable. I do not like it runny because the macaron shells will slide off when resting. You can add any food coloring to the chocolate to your liking!

Can I Freeze The Macarons?

Yes, you absolutely can! I store the macarons in airtight containers like these Rubbermaid containers. for a month. My limit is 1 month but some people will freeze for up to 3 months. It is important to taste one macaron to determine the freshness and quality if you are selling them. Allow the macarons to come to room temperature for the best taste!

Additional Tips

I often have the best results if I let the macarons mature for 24 hours and I always freeze them until they are ready to be served or packaged for an order. It is important to not overheat the ganache! Microwave the ganache at 15-second intervals after the initial 30 seconds. For a quicker time firming up the white chocolate, place it in the fridge but you have to keep an eye on it because it will be too firm if you forget about it. If the ganache is too firm, heat it for a few seconds to get it pliable. I store the rest of the ganache in the fridge or whip it up with a handheld mixer and incorporate it into the buttercream.