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White Chocolate Macarons


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Rate this recipe 4.4/5 (22 Votes)


  • For twenty small macarons
  • 120g icing sugar
  • 90g ground almonds
  • 30g caster sugar
  • 70g egg whites (about 2 whites)
  • For the white chocolate ganache
  • 100g white chocolate
  • 5cl cream
  • 10g butter


Level of difficulty Difficult
Cost Average budget


Step 1

For the shells:

-Mix the ground almonds and icing sugar and then sift the powder obtained.
-Beat the egg whites until stiff. When they start to stiffen, add the sugar by sprinkling a little at a time, whisking contiuously.
-Gently fold the egg whites into the mix of icing sugar / powdered almonds. The preparation should be smooth and shiny but not liquid.
-Using a pastry bag, make small domes on a sheet of greaseproof paper.
-Preheat the oven to 135 ° C. While your oven is heating, leave your macaroons to make a crust on the outside for about 15 minutes. Cook your macaroons-15 to 20 minutes depending on size.
-Leave the tray to cool a few minutes then peel off the shells from the greaseproof paper, if properly cooked, they should come off very easily.

Step 2

For the white chocolate cream filling:
-Boil the cream and pour over the chocolate. Stir vigorously to melt the chocolate.
-Add the butter cut into small pieces. Stir well to melt completely.

Step 3

Finishing touch:

Stick the shells in pairs with a small spoon of cream.

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