Macarons that are filled with vanilla bean whipped ganache are a must make vanilla macaron. This vanilla bean whipped ganache is made with vanilla bean, quality white chocolate and stabilized with gelatin, which will provide structure along with the cream. Swirl this thick and creamy frosting on your macaron shell and admire its beauty and incredible flavor.
If you have not tried a whipped ganache, I think you are going to be impressed. This whipped ganache uses gelatin which creates this ultra creamy and thick consistency, which pipes beautifully for pastries and other desserts.
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What is a whipped ganache?
A whipped ganache has a larger heavy cream to chocolate ratio compared to standard ganaches, this means that they contain a significantly larger amount of heavy cream, which makes it creamy and airy. Whipped ganaches contain gelatin, which makes the ganache more stable because it traps air particles into a rigid mesh.
This is a silky and smooth ganache that has a very creamy texture. You will find that whipped ganache can be found used in so many desserts from these macarons to tarts and all things in between. The texture allows you to place it in a pastry bag and pipe it to decorate many desserts.
I really love using this type of ganache to make fun decorative designs on top of tarts and entremets/mousse cakes.
- Egg whites
- Granulated Sugar
- Powdered Egg Whites
- Powdered Sugar
- Almond Flour
- Heavy Cream
- Inverted Sugar
- Vanilla Beans
- High Quality Chocolate
- Gelatin Sheets
How to Make
- Start by preheating the oven to 300 degrees F.
- Wipe the silicone baking mat with vinegar, and then print templates if you need.
- Weigh all the ingredients.
- Start by combining the egg white powder in a bowl with the granulated sugar. This will prevent the egg white powder from clumping. You can always do this recipe without the egg white powder, you could use 1/8th of a teaspoon of cream of tartar instead.
- Next, sift the almond flour and powdered sugar two times.
Prepare the French meringue
- With a stand mixer use a whisk and whip the egg whites on medium until foamy.
- Add in the granulated sugar/egg white powder mixture slowly.. Mix on medium-slow until glossy stiff peaks form.
- Add half of the meringue into the flour and powdered sugar mixture.
- Next add in the food coloring.
- Fold with a spatula to mix until incorporated.
- Then add in the rest of the meringue.
- Fold the batter until it becomes glossy and falls off the spatula like a ribbon. Many people will describe that you should stop macaronaging when the batter looks like lava or honey consistency, but for me it is more of an uninterrupted flow of batter from the spatula back to the bowl.
Piping and Baking
- I used a round tip Wilton 12, and a pastry bag.
- Pipe circles onto the tray, then allow the macarons to rest until a skin develops on the batter.
- Bake as directed.
- Let the macarons cool before removing from the baking surface.
Vanilla Bean Whipped Ganache
- Bloom your gelatin by placing it in a bowl with at least 6 times the weight of gelatin sheets in cold water.
- Chop your chocolate into small pieces and place it in a heatproof bowl.
- Next, cut the vanilla beans and remove the seeds. Place the seeds and pod in a saucepan that has heavy cream.
- Heat to a light boil. Then allow it to steep off heat for 15-30 minutes.
- Pour in the chocolate and let it sit for 30-60 seconds.
- Next, stir gently with a spatula, then emulsify with a blender.
- Remove water from gelatin by squeezing excess. Then put it with the chocolate, and mix.
- Cover with plastic wrap and refrigerate. The best to do is overnight
- Once ready, whip with a whisk attachment and then once fluffy, pipe and frost.
Learn about chocolate ganache here for all your dessert and baking needs.
Salt is an essential ingredient for baking and pastry making and it is unfortunately not used very well. The salt is going to help enhance all the flavors in the recipe.
Quality white chocolate is a must. You could use a lesser quality but the end result will suffer. I recommend brands like Callebaut (CW2 white, 28%), Valrhona (Ivoire 35%) and Cacao Barry (Blanc Satin, 30%). It works great in creating a sweet white chocolate flavor that is velvety smooth.
Yes, your ganache will thicken a bit once you refrigerate it. But when you put in the mixer and whip it up, it will easily convert to that super creamy and thick frosting that you can pipe easily to decorate with.
More Dessert Recipes
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Vanilla Bean Whipped Ganache Macarons
French Macaron recipe
- 100 g egg whites
- 90 g granulated sugar
- 4 g powdered egg whites
- 130 g powdered sugar
- 130 g almond flour
Vanilla bean whipped ganache recipe
- 250 g heavy cream
- 25 g inverted sugar
- 1-2 vanilla beans
- Pinch of salt please include language on why salt is always important – it brings other flavors, for example
- 65 g high quality white chocolate I recommend brands like Callebaut (CW2 white, 28%), Valrhona (Ivoire 35%) and Cacao Barry (Blanc Satin, 30%)
- 2 gelatin sheets bloomed in cold water.
- Pre-heat oven to 300F
- Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
- Weight all the ingredients in separate bowls
- The egg whites can be directly taken from the fridge and do not require aging.
Prepare dry ingredients:
- Add egg white powder to the bowl containing the granulated sugar and mix well.
- If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
- Sift the almond flour and powdered sugar. Do this two times.
- Note: keep all the containers covered with lids.
Prepare the French Meringue:
- In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
- Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks
- Add half of the meringue to the almond flour / powdered sugar mixture.
- Add gel food coloring
- Fold gently with a spatula until the dry ingredients are incorporated
- Add the remaining meringue
- Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
- Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open
- Pour the macaron batter into the pastry, remove from the cup
- Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment
Resting and baking:
- Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
- Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for 15-18min.
- Use an oven thermometer to make sure the oven is not too hot.
- Let the macarons cool before removing from the baking surface
Vanilla bean whipped ganache
- Bloom gelatin by placing in a bowl containing at least 6 times the weight of gelatin sheets in cold water.
- Chop the chocolate in small pieces, place in a heatproof bowl.
- Cut the vanilla bean lengthwise using a paring knife, remove the seeds. Place the seeds and the pod in a saucepan containing the heavy cream.
- Heat the heavy cream to a light boil. Remove from the heat and let steep for 15-30min.
- Remove the vanilla bean pod, add the inverted sugar and salt, heat until it begins to gently boil
- Pour over the chocolate. Let sit for 30-60s, do not disturb.
- Stir gently with a spatula first then emulsify with a hand blender.
- Squeeze water from the gelatin, add to the chocolate mixture and mix with the hand blender. Avoid making too many bubbles.
- Cover with plastic wrap, let cool to room temperature and place in the fridge for at least 8hr to set. Best to do overnight.
- Remove from the fridge and place in the bowl of a stand mixer, whip with a whisk attachment, do this at a low setting until smooth and fluffy, be careful to no overwhip or the ganache could break.
- Fit a small tip, I recommend tips like 4B, 1M for nice piping designs, inside a pastry bag. Place inside a tall measuring cup or deli container.
- Pour the ganache inside the bag
- Take 1 macaron shell, pipe the ganache in the center
- Take another macaron shell and sandwich the filling. The best ratio of macaron to filling is 2:1