White Chocolate Ganache For Macarons
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White Chocolate Ganache for Macarons is a basic recipe that can be used to make different flavors. In this post, you can find ratios for white chocolate with different cocoa butter content of your chosen brand. I love macarons filled with white chocolate.
Table of Contents
Why You’ll Love This Recipe
- This is a basic recipe of White Chocolate Ganache for macarons. Check also Milk and Dark Chocolate ganache.
- Ganache can be adapted to many different flavors, like Coffee or Mint for macarons. Try Mojito Macarons.
- The texture of this ganache is very smooth and shiny. Try also Raspberry or Banana ganache.
Ingredients Note
- White Chocolate: Use good quality chocolate. Know the cocoa butter % of white chocolate you are using and adjust the ratio accordingly. White Chocolate chips also can be used to make ganache, but it may be very sweet when you fill macaron shells. One more thing: Chocolate chips may be hard to melt as they contain a stabilizer to hold their shape at high temperatures. When I just started to make ganaches, I used chocolate chips and always had a hard time melting them. Some were burning already, and some didn’t melt at all in the same plastic cup.
- Heavy Cream: Do not substitute with half and half or milk. Try to use cream with a higher % of fat. My store sells 36% fat-heavy whipping cream.
- Glucose Syrup: Can be substituted with inverted sugar or honey.
- Butter: Unsalted butter 82% Fat, works better for this recipe.
- Salt: This is an important ingredient that gives taste and lowers the sweetness of the ganache. Do not skip it.
How to Make White Chocolate Ganache for Macarons
Place white chocolate in the plastic cup or bowl and semi-melt in the microwave using 20-second intervals. You can also use the double boiler method to melt chocolate. Bring heavy cream and glucose syrup to a simmer in a small saucepan. Do not boil! Pour hot mixture over melted chocolate in 3 parts, stirring with the spatula all the time. You have to do it fast and pressing down. Ensure all chocolate is melted and nothing is left on the sides and the bottom of the cup or bowl.
Emulsify ganache with a hand blender. Add unsalted butter and salt. Emulsify again for 5-10 seconds. The ganache should be smooth and silky. Transfer the ganache into a flat container or bowl and cover it with the plastic wrap “to contact.” Refrigerate ganache for 6-8 hours, ideally overnight. Please note that White Chocolate Ganache stabilizes longer than dark or milk chocolate.
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Expert Tips
- Use good quality white chocolate. The ratio of heavy cream to chocolate will change depending on the cocoa butter percentage in the chocolate.
- Use an emulsify blender to make ganache; do not skip this step.
- When you are ready to fill macarons, I recommend removing the ganache from the fridge about 30 minutes before and keeping it at room temperature.
- For different flavors of the ganache, add espresso powder or other extract to the heavy cream.
2:1 ratio works the best for white chocolate 32%-35%. For example, white chocolate like Cacao Barry Zephyr 34%, Valrhona Ivoire 35%, Valrhona Opalys 33%
3:1 ratio works the best for 28%-30% white chocolate. For example, Callebaut 28%, Cacao Barry Blanc Satin 29%. This ratio I also use for generic white chocolate. For example, Ghirardelli White Chocolate.
Recipe FAQs
Store the Ganache in the fridge for 2-3 days.
Yes, freeze ganache for 2-3 months, covered with plastic wrap “to contact” and in the airtight container.
If you make this White Chocolate Ganache for Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.
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Recipe
White Chocolate Ganache for Macarons
Equipment
- 1 saucepan
- 1 immersion blender
- 1 rabber spatula
- 1 plastic cup
Ingredients
White Chocolate Ganache for Macarons
- 300 gr White Chocolate Callebaut W2 28%
- 100 gr Heavy Whipping cream
- 15 gr Glucose syrup
- 28 gr Unsalted Butter
- 2 gr salt
Instructions
How to make White Chocolate Ganache
- Place white chocolate in the plastic cup or bowl and semi-melt is the microwave using 20-second intervals. You can also use the double boiler method to melt chocolate.
- In the small saucepan, bring heavy cream and glucose syrup to a simmer. Do not boil!
- Pour hot mixture over melted chocolate in 3 parts, stirring with the spatula all the time. You have to do it fast and pressing down. Ensure all chocolate is melted and nothing is left on the sides and the bottom of the cup or bowl.
- Emulsify ganache with a hand blender. Add unsalted butter and salt. Emulsify again for 5-10 seconds. The ganache should be smooth and silky.
- Transfer the ganache into a flat container or bowl and cover it with the plastic wrap "to contact."
- Refrigerate ganache for 6-8 hours, ideally overnight. Please note that White Chocolate Ganache is stabilizing longer than dark or milk chocolate.
Video
Notes
- Use good quality white chocolate. The ratio of heavy cream to chocolate will change depending on the cocoa butter percentage in the chocolate.
- Use an emulsify blender to make ganache; do not skip this step.
- When you are ready to fill macarons, I recommend removing the ganache from the fridge about 30 minutes before and keeping it at room temperature.