French Almond Macarons with Vanilla Ganache
Almond meringue shells sandwiched with a smooth white-chocolate vanilla ganache.
French macarons are almond-meringue sandwich cookies with smooth tops and ruffled feet. The source gives a useful base formula but an imprecise cream ganache; this version provides a measured white-chocolate vanilla filling and stresses weighing ingredients. Fold the batter only until it flows slowly from the spatula, then let piped shells dry until a skin forms. Oven behaviour varies, so bake one tray at a time and cool shells fully before filling. Place white chocolate in a bowl. Heat cream until steaming, pour over chocolate and rest 2 minutes. Stir smooth, add vanilla and chill until pipeable. Sift almond flour and icing sugar together twice; discard large lumps. Beat egg whites with cream of tartar to soft peaks. Gradually add granulated sugar and beat to glossy stiff peaks; add gel colour if using.
Recipe card
French Almond Macarons with Vanilla Ganache
Equipment: Knife, cutting board, mixing bowl and heavy saucepan
Ingredients
Instructions
Make ganache
Place white chocolate in a bowl. Heat cream until steaming, pour over chocolate and rest 2 minutes. Stir smooth, add vanilla and chill until pipeable.
Sift dry ingredients
Sift almond flour and icing sugar together twice; discard large lumps.
Whip meringue
Beat egg whites with cream of tartar to soft peaks. Gradually add granulated sugar and beat to glossy stiff peaks; add gel colour if using.
Macaronage
Fold dry mixture into meringue until batter flows in a thick ribbon and settles back into itself after about 10 seconds.
Pipe and rest
Pipe 3 cm rounds onto lined trays. Tap trays firmly and rest 30 to 60 minutes until tops feel dry to a light touch.
Bake
Bake one tray at a time at 150°C (300°F) for 14 to 16 minutes. Cool shells completely before peeling from parchment.
Fill
Pair similar shells and pipe ganache onto half. Sandwich gently and refrigerate overnight for best texture.
How to tell when it is ready
Shells have dry tops and formed feet; they release from parchment after cooling.
Tips
- Weigh all ingredients accurately.
- Use grease-free equipment for meringue.
- Stop folding when batter flows slowly.
- Rest shells until a skin forms.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If it cooks unevenly, reduce the heat and stir gently.
Substitutions
- Use a suitable low-sodium broth if preferred.
- Use a similar neutral oil for cooking.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for extra warmth.
Serving suggestions
- Serve with espresso.
- Pair with tea.
- Arrange on a dessert platter.
- Offer alongside berries.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Keep filled macarons covered in the refrigerator up to 4 days; bring to room temperature before serving.
Food safety
Contains almonds, egg and dairy. Use clean equipment for egg whites; refrigerate ganache-filled macarons.
Frequently asked questions
Can I make this ahead?
Prepare components in advance and refrigerate promptly.
How should I store french macarons with vanilla ganache?
Keep filled macarons covered in the refrigerator up to 4 days; bring to room temperature before serving.
Serve promptly and refrigerate leftovers safely.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.