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White Chocolate Ganache for Macarons

Ganache can be a lot of different consistencies and flavors, but this white chocolate ganache for macarons is the perfect macaron filling.

It’s silky-smooth, decadent, and absolutely delicious. And the best part is that it’s made with only 2 ingredients!! It doesn’t get much easier than that.

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

I used this recipe to fill French macarons, but it would work great with Italian macarons or Swiss macarons too.

How to Make This White Chocolate Ganache for Macarons

This white chocolate ganache filling needs about 2 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 the cream and pouring it over the white chocolate, let the mixture sit for a couple of 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 being covered with plastic wrap before being chilled to prevent it from forming a skin

Chill for at least 2 hours, if not overnight. When you’re ready to use this ganache, place it 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.

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

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.

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

Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons in the fridge.

Recipe Yield

This recipe makes enough ganache to fill about 25 macarons. You can double or triple this recipe to fill more macarons if needed, but it will need more time to set.

For reference, I usually pipe my macarons with a diameter of 1 3/4 inches, so they’re about the size of a standard macaron.

White Chocolate Ganache Macaron Filling – Substitutions and Swaps

As I mentioned above, this recipe is made using just two ingredients!!

Heavy Cream – Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.

To make dairy-free white chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

White Chocolate – Use any type of good quality white chocolate. This includes white chocolate bars, couverture, or chunks.

You can use white chocolate chips if needed but be sure to use a brand like Ghirardelli or Guittard.

image of white chocolate chips in a bowl

Tips for Making the Best White Chocolate Ganache Macaron Filling

  • Make this white chocolate ganache before you make the macaron shells. This will give it time to set.
  • Measure the ingredients with a kitchen scale. You really need to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best possible consistency.
  • If you notice bits of unmelted white chocolate in the ganache once it’s combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
  • If possible, use an immersion blender to make sure your ganache turns out silky smooth!
  • Once you’ve filled macarons with this ganache, pop them in the fridge to help the ganache set.
  • To make dairy-free white chocolate ganache, use coconut cream in place of the heavy cream in this recipe.
  • If you want to fill macarons with chocolate ganache, use my chocolate ganache macaron filling.
image of white chocolate ganache being mixed with in immersion blender to make it silky smooth

Making This White Chocolate Ganache Filling in Advance & Storage Tip

  • Macarons filled with this ganache should 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 filled with this ganache for up to 5 days in an airtight container.
  • Freeze macarons with this filling for up to a month in an airtight container.
  • Make this ganache ahead of time too or save any leftover ganache! Store in an airtight container in the fridge for up to a week.
image of white chocolate ganache that's been used to fill a white macaron shell

Let Me Know What You Think!

If you try this white chocolate ganache filling, I’d love to hear what you think of it! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 1.75 cups

White Chocolate Ganache Macaron Filling

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

This white chocolate ganache filling for macarons is the best! It's silky-smooth, rich, and absolutely delicious.

Prep Time 5 minutes
Cook Time 1 minute
Additional Time 2 hours
Total Time 2 hours 6 minutes

Ingredients

White Chocolate Ganache Filling

  • 210g finely chopped white chocolate or white chocolate chips (1 1/4 cups)
  • 95g heavy cream (1/3 cup + 1 Tbsp)

Equipment

Instructions

White Chocolate Ganache

  1. The white chocolate ganache filling needs about 2 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.
  2. Place 210g of white chocolate in a medium-sized bowl and set aside.
  3. 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 medium-high heat in a saucepan until it starts to bubble and steam.
  4. 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 of minutes.
  5. 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.
  6. When you're ready to use this ganache, place it 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.
  7. 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.
  8. 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 enough ganache to fill about 25 macarons. You can double or triple this recipe to fill more macarons if needed, but it will need more time to set.

For reference, I usually pipe my macarons 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 Ganache Macaron Filling

  • Make this white chocolate ganache before you make the macaron shells. This will give it time to set.
  • Measure your ingredients with a kitchen scale. You really need to be precise with this recipe.
  • Use good quality white chocolate. It will make the ganache taste better and give it the best possible consistency.
  • Use heavy cream or heavy whipping cream, not milk or half and half. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
  • If possible, use an immersion blender to make sure your ganache turns out silky smooth!
  • If you notice bits of unmelted white chocolate in the ganache once it's combined, heat it in the microwave for another 15 seconds, let it rest for 30 seconds, then give it another stir. Repeat this process as needed until all the chocolate is melted and the ganache is smooth.
  • Once you've filled macarons with this ganache, pop them in the fridge to help the ganache set.
  • To make dairy-free white chocolate ganache, use coconut cream in place of the heavy cream in this recipe.

Making This White Chocolate Ganache in Advance & Storage Tips

  • Macarons filled with this ganache should 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 filled with this ganache for up to 5 days in an airtight container.
  • Freeze macarons with this filling for up to a month in an airtight container.
  • Make this ganache ahead of time too or save any leftover ganache! Store in an airtight container in the fridge for up to a week.

Nutrition Information

Yield

25

Serving Size

1

Amount Per Serving Calories 67Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 10mgCarbohydrates 6gFiber 0gSugar 6gProtein 1g

Jenna

Friday 12th of July 2024

This recipe was awesome! Worked very well. Thank you ?

Chelsweets

Saturday 13th of July 2024

So happy to hear that Jenna :) Thank you for sharing!!

Marya

Sunday 30th of June 2024

I absolutely love all your recipes. This is the first recipe I tried that didn't work out. I actually used less cream than was listed and it was still so runny! I left it to set in the fridge overnight and it was not pipeable. Straight out of the fridge, it was oozing out of my piping bag and it kind of melting over the edges of the macarons. Definitely need a high chocolate to cream ratio next time.

Chelsweets

Sunday 7th of July 2024

I am so sorry to hear that Marya :/ What type of white chocolate are you using? And what is the fat percentage of your cream? Hopefully we'll be able to figure out what happened!

Samantha

Saturday 16th of March 2024

Hi! Just want to give you a huge shoutout, all your recipes are absolutely wonderful! I sure do appreciate you sharing your creations with all of us :)

Question with ganache: when you refrigerate overnight, how long do you let it come to room temp before you pipe? Or what signs should I look for to know when it is ready? Thank you!?

Chelsweets

Sunday 17th of March 2024

You're too sweet Samantha, thank you!! :) And great question! I usually let it sit for 10-20 minutes, and poke the ganache through the bag or plastic wrap to see how much it's softening. Once I feel like it's slightly softer to the touch / seems like it's be able to squeeze it out of a piping bag, I use it! It should still be cool, but not as cold as when it first came out of the fridge. Hope that helps, happy baking!

Megan

Wednesday 5th of July 2023

LOVE this recipe! For other folks who opt for the cheaper white chocolate- I found using half the heavy cream in the recipe is best for Toll House white chocolate chips. And a bit of vanilla bean paste to make up for the cheaper chocolate ??

Chelsweets

Sunday 9th of July 2023

Hi Megan,

So happy to hear that!!! And that is great to know, thank you so much for sharing :)

Chocolate Ganache for Macarons - The Best Macaron Filling

Sunday 24th of April 2022

[…] If you want to fill macarons with white chocolate ganache, use my white chocolate ganache macaron filling. […]

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