A basic white chocolate ganache macaron filling that is sturdy enough for use at room temperature. It's easy to adapt this base recipe for a variety of different flavors. Great for dessert tables, travelling and events with light color palettes.
This basic white chocolate macaron filling was created for all of you who asked for a white chocolate version of the basic dark chocolate macaron filling. I know many of you liked the simplicity of that filling and it's just a very easy and delicious way to fill macarons when you're time-pressed. This is the same for the white chocolate version. If there is one flavor I always include in my gift boxes it would be these two because I know it will be universally loved.
Why You'll Love this Macaron Filling
- Quick & easy to make.
- Uses simple ingredients that are always available in the pantry and freezer.
- Sturdy at room temperature - great for travelling and dessert tables.
- Freezer friendly - thaws perfectly, perfect for making macarons in advance.
- Light color for pastel themes.
- Easily adaptable for different flavors.
Ingredients & Substitutions
- White Baking Chocolate - Read explanation below on what is baking chocolate and why it is recommended over chocolate chips.
- Heavy cream has a milk fat content of at least 36%, its higher fat content produces a more stable chocolate ganache filling. If you are unable to find heavy cream, it can be substituted with whipping cream which usually has a milk fat content of at least 30%. Do not use half and half or milk as these do not contain a sufficient amount of milk fat.
- Butter, unsalted - butter adds to the flavor profile and makes chocolate ganache look glossier. Butter should be at room temperature so it can be easily incorporated into the melted chocolate mixture. Use unsalted butter, if you like the the contrast between sweet and salty, you can always add a little bit of salt into the bowl before pouring the cream. Salted butter can be used but be aware that it may affect the overall taste of the ganache and you cannot control the salt level.
- Vanilla extract - This is optional, vanilla adds a bit of warmth and rounds out the flavors in the chocolate. Depending on the brand you are using, you may not need to add any additional flavoring. Just taste the chocolate mixture before you add the extract.
Can I Use Regular Chocolate Chips for Chocolate Ganache?
Regular chocolate chips may be something you already have in your pantry and it's also very easy to find it at every grocery store. However, for this recipe, try to procure a better chocolate - baking chocolate - if possible. Baking chocolate is meant for melting into baked goods and desserts. It will usually be labelled as "baking chocolate" or sold as "white chocolate couverture".
Conversely, ready to eat chocolates or regular chocolate chips usually contain stabilizers that are not the most desirable for use in baking as it can throw off the proportions in a recipe. (However, this can depend on the recipe, pay attention to the specific type of chocolate to use.) Compound chocolate chips are not meant for melting into recipes because they are formulated for folding into a batter and baking without losing its shape. For this chocolate macaron filling in particular, use of a better chocolate will yield a much tastier chocolate macaron which is important considering how hard you worked on making the macaron shells. Moreover, the proportions provided in this recipe are for use with "baking chocolate".
Chocolate Callets Vs. Chips
Now, a quick note on the difference between chocolate callets and chips. Callets are small bits of chocolate that are made for melting into recipes while chips are chocolate bits formulated for folding into baked goods without melting.
What's the Ratio for a Sturdy White Chocolate Ganache Macaron Filling?
This basic macaron filling was created for all of you who asked for a white chocolate version of the basic dark chocolate macaron filling. Although both of these fillings are made with the same simple ingredients found in chocolate ganache, the ratio of chocolate required is different. For a dark chocolate filling that is sturdy enough for use in macarons, a ratio of 1:1 (1 part chocolate for1 part cream) is sufficient. For white chocolate, the ratio increases to 2:1 (2 parts chocolate for 1 part cream).
As you can see more chocolate is used for white chocolate macaron filling than with dark chocolate. Because of this, I received some feedback from prior recipes that the traditional method of pouring hot cream over white chocolate was not always successful in melting the chocolate. In this tutorial I will go over another technique for melting the chocolate more readily.
Is this a Sturdy Macaron Filling at Room Temperature?
Yes! White chocolate ganache is a pretty sturdy filling for macarons at room temperature. It is great for travelling and for use on dessert tables where the macarons need to be displayed for presentation. For experimentation purposes only, I have tried leaving macarons filled with this white chocolate filling out overnight on the counter at room temperature and it remained intact and didn't squish out the sides from light pressure. For hotter climates, white chocolate filling will still begin to melt at around 27C. Some of you might also be wondering if this macaron filling can be used for farmer's markets, most guidelines I've read for these markets do not allow foods made with dairy (cream in this case) to be exhibited. You can still make white chocolate ganache with other liquids like water and juice.
How Long Can This Filling Be Left Out?
Usually white chocolate ganache by itself can be left out at room temperature for up to 2 days. If it's assembled inside a macaron, observe regular food safety rules and leave it out at room temperature no longer than 2 hours. After that, keep the assembled macaron in an air-tight container, it will last another 4-5 days. For maximum macaron freshness, it's best to serve it within 1-2 days after maturation.
Why Is My White Chocolate Filling Clumping Up and Not Melting?
The two biggest culprits for white chocolate seizing and not melting are: water and overheating. When water is introduced to the mixture, the water and sugar forms a bond that will result in clumps. Therefore, it's important to use clean dry utensils and avoid letting any water droplets or steam to come into contact with the chocolate mixture. Also, use oil based flavors and gel colors instead of liquid for color and flavoring, respectively.
To prevent overheating, hang the bowl of white chocolate that is to be melted over a pot of boiling hot water instead of using the microwave. Microwaves can have uneven heating performance causing certain parts of food to be overheated. Ensure that the bowl of chocolate is just hanging over the boiling water and not touching it. Turn down the heat to avoid too much steam from releasing.
Why is My Chocolate Ganache Filling Runny?
Chocolate ganache filling with this ratio of cream to chocolate will be runny and too soft for piping right after it has been blended with the hot cream. It will take some time for it to set and become firm enough for piping. To speed up the process, it can be placed in the fridge to set but it must be checked on every 15 minutes or so to make sure it doesn't harden up to a point that it becomes un-pipeable. Stir it gently each time. Alternatively, if you have the time, just let it sit out at room temperature for 1-2 hours, it will naturally set by itself without becoming too hard to pipe.
If it becomes too hard, just melt it slightly over the stove top, get it all moving again, gently blend together and let it set until it firms to a pipeable consistency again. Don't overwork it or melt it over high heat as this can cause it to separate or become grainy.
How to Make Different Flavored Ganache
The great thing about this basic chocolate filling for macarons is how easy it is to adapt it for different flavors. There are several ways to adapt basic chocolate ganache filling for macarons:
- Extract - adding a few drops of extract at the end (like in this recipe) is the easiest way to add flavor to this chocolate macaron filling. This method allows for the addition of more extract if a more potent flavor is desired. As you blend, just add more extract to taste. Flavor ideas: peppermint, vanilla, coffee, jasmine, lavender, rose.
- Infuse the cream - in this method, add the raw ingredients into the cream and let it sit overnight, allowing the flavors to infuse into the cream. For example, let the cream come to a light simmer with some tea leaves and let it sit in the fridge overnight. When ready to use, strain the tea and use only the cream to make the chocolate filling as usual following this recipe. Flavor ideas include: earl grey tea, lavender, coffee.
- Cream replacement - replacing the cream with another liquid is a bit trickier as it will affect the consistency of the chocolate ganache filling and the flavors may not be as potent as you prefer. White chocolate is also especially prone to seizing if exposed to small amounts of water (counterintuitively, using a lot more water works). If using this method, be prepared for a little more experimentation and use other ways to support the flavor profile by adding extract or dry ingredients. Flavor ideas: liqueurs, fruit purees.
- Dry ingredients - adding chopped up dry ingredients into the ganache can help boost the flavors without changing the consistency of the ganache filling. Flavor ideas include: freeze dried fruit powders, nuts, dried fruits, seeds.
For some of the methods above, it will take a little experimentation in the kitchen to achieve the right consistency but that's all part of the fun when creating your very own recipes. Here are some recipes I created using three of the methods above. It will help guide you in the creative process of adapting your very own chocolate ganache macaron filling: gingerbread spice macarons, lavender lemon macarons, spicy cinnamon heart candy macarons.
How to Store Chocolate Filling
By itself, this chocolate filling can be kept at room temperature for up to 2 days. However, the assembled chocolate macaron should be stored inside the fridge during maturation. This will help the chocolate filling set and extend the freshness of the macaron.
To freeze chocolate ganache filling, tightly wrap it with plastic wrap, making sure there are no gaps. Store in freezer for up to 3 months. When you're ready to fill your macarons, let it thaw in the fridge overnight and then bring it back to room temperature before using. To freeze assembled macarons with chocolate filling, follow this guide on How to Freeze Macarons.
Step By Step
If using block chocolate instead of callets/chips, chop up the chocolate into fine pieces and place in a heat safe bowl.
Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil. Once it comes to a light simmer with steam and small bubbles forming on the sides, take it off the heat and set aside.
Bring a pot of water to a boil, hang the bowl of white chocolate over the pot without touching the water. Gently stir the white chocolate, take off heat before it is completely melted. Blend until fully melted.
Add the warm cream into the chocolate, stir to incorporate together. Add the room temperature butter until homogenous. Optional: Add vanilla extract to taste. Blend to incorporate.
Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set. Once piped, place the assembled macarons in the fridge to mature for 24
- 200 grams of white baking chocolate*
- 100 grams of heavy cream
- 20 grams unsalted butter, room temperature
- Optional: ½ teaspoon vanilla extract
- If using block chocolate instead of callets/chips, chop up the chocolate into fine pieces and place in a heat safe bowl.
- Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.
- Once it comes to a light simmer with steam and small bubbles forming on the sides, take it off the heat and set aside.
- Bring a pot of water to a boil, hang the bowl of white chocolate over the pot without touching the water.
- Gently stir the white chocolate, take off heat before it is completely melted. Stir further until fully melted.
- Add the warm cream into the chocolate, stir to incorporate together.
- Add the room temperature butter and stir until fully blended together.
- Optional: Add vanilla extract to taste. Blend to incorporate.
- Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.
- Once piped, place the assembled macarons in the fridge to mature for 24 hours. Refer to post on how to freeze filling for future use. Enjoy!
*White baking chocolate is meant for melting into baked goods without losing it's shape like chocolate chips. It is usually labelled as white baking chocolate or couverture chocolate.
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Valrhona White Chocolate Couverture Ivoire 35% Cocoa 43% Sugar 41.1% Fat Content 21.5% Whole Milk - 3Kg - Feves
Cooptop Premium Silicone Spatula Set of 3 - Heat Resistant Baking Spoon & Spatulas - Pro Grade Non-stick Silicone with Steel Core (Dark Grey)
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
Amount Per Serving Calories 99Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 4mgCarbohydrates 3gFiber 2gSugar 0gProtein 2g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.