White chocolate macaroni – macaroni recipe

Macaroni with white chocolate ganache

Nice white macarons, soft and all sweet, decorated with streaks of dark chocolate … do you like it?

I do!!! Macaroni, is my small and cute sin, also if you want to find all my macaroni recipes, as well as my little tips, check out my macarons section: 😉

I prefer mounted ganaches, I find them lighter, more tender and I think they really combine better with macaroni than with conventional ganaches. Try it, you can't do without it!

White chocolate macarons, decorated with dark chocolate

Macaroni with white chocolate ganache

Preparation time: twenty minutes

Cooking time: 2. 3 minutes

Total time: 43 minutes

Type of plate: dessert

kitchen: French

portions: 25 macaroni

For helmets

  • 70 g egg white (This represents 2 normal eggs but I recommend that you weigh)
  • 140 g powdered sugar
  • 80 g almond powder (fine white and very good quality)
  • twenty g powdered sugar
  • food coloring White white

For the white chocolate ganache

The ganache

  • Place the 35 g of cream and honey in a saucepan and boil, then pour all at once over the broken white chocolate. Cover and let melt 2/3 minutes.

  • Mix the ganache well to smooth it and add the 100 g of cold cream, mix again very gently, without beating, then cover with an adhesive film and place it in the refrigerator.


  • Mix the icing sugar and almond powder and then sift everything.

  • Beat the egg whites until they are rigid, add the icing sugar and beat at maximum speed to obtain the "bird's beak" (the whites form tips when the beater is removed). Add a white dye edge and mix well.

  • Gradually incorporate the mixture of powdered almonds / icing sugar by working the dough with a maryse (this is the macaronnage). The mixture should be bright, smooth and form a tape when falling.

  • Once the correct consistency is obtained, place the device in a soft pastry bag. Place small domes of about 3 cm staggered on a sheet of parchment paper. Let a crust form for about twenty minutes.

  • Place the dish containing the macaroni on another empty plate and bake at 120 ° C for 23 minutes.

  • Remove the shells from the oven and let them cool. Meanwhile, melt the dark chocolate in a water bath and then pour it into a cone to decorate (or a syringe to decorate).

  • Zebra cockles passing quickly and placing a drizzle of chocolate. Let the chocolate harden before removing the peels (it is best to place everything in the refrigerator for a few minutes.


  • Remove the ganache from the refrigerator and mix it like a whipped cream, then place it in the middle of the peels with a pastry bag.

  • Close with another shell. Place the macaroni in the fridge and wait 24 to 48 hours to try them, they will only be better.