These herbal flavored basil macarons filled with basil whipped ganache are the ultimate macaron flavor. Whether you are a pro or a beginner you have to try this recipe. I made a homemade basil whipped ganache for the filling that was rich and velvety.
You might be thinking basil in a macaron? Just trust the process as it won’t disappoint in terms of flavor! A true conversation starter.
This Basil Macaron Recipe Is…
- Made from scratch
- Basil flavored macaron
- Whipped ganache filling
Table of Contents
- Egg Whites
- Granulated Sugar
- Powdered Egg Whites
- Powdered Sugar
- Almond Flour
- Ground Basil
- Heavy Cream
- Inverted Sugar
- White Chocolate
- Gelatin Sheet
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 with egg white powder in a bowl and pair with granulated sugar.
- Next, sift almond flour and powdered sugar two times.
- Grind the dried basil leaves in a food processor. Then sift through a mesh strainer.
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 and powdered sugar mixture. Mix 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.
- You want the batter to become glossy and to fall off the spatula like ribbons.
Piping and Baking
- I used a round tip Wilton 12, and a pastry bag. You could also use the Wilton 2A piping tip.
- 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 them from the baking surface.
Learn all about macarons here.
- I used a small tip (4M, or 1M) and then placed the filling in the piping bag.
- Take one macaron shell and fill it, and top it with the other shell.
How to Store
You will want to store your macarons in an airtight container. Now you can keep it in the fridge for up to two days once the shells are filled.
For freezing, you can place it in a freezer-friendly container and freeze for 8 weeks. Thaw in the fridge overnight when you are ready to eat.
Common Asked Questions
For this recipe, I will flavor the macaron shell and the filling. This is going to enhance the flavor of the macaron altogether. This will give you the ultimate flavor.
You want the macaron to have a slight crunch when you bite into the shell but the overall texture is going to be a chewy texture. You do not want the shell to be super crunchy. If so they were overbaked.
When you place the sugar and the almond flour in the sifter or fine mesh sieve, that is the key to the smoothness of the macarons. You can use either one to create that ultra-light and fluffy texture.
If you find your macaron is ultra chewy it is caused by underbaking. Even if they are chewy you can still pipe and sandwich together and enjoy the macarons.
Best Macaron Recipes
Basil Macarons Filled with Basil Ganache
Basil Macaron recipe (French method)
- 100 g egg whites
- 90 g granulated sugar
- 4 g powdered egg whites
- 130 g powdered sugar
- 130 g almond flour
- 1.5 tbsp finely ground basil
BASIL WHIPPED GANACHE RECIPE:
- Basil leaves desired quantity, I recommend using 4 full branches for the amounts in the recipe
- 250 g heavy cream 36%fat
- 25 g inverted sugar [e.g glucose syrup light corn syrup]
- Pinch of salt
- 65 g high quality white chocolate chopped if not in small parcels. I recommend brands like Callebaut (CW2 white, 28%), Valrhona (Ivoire 35%) and Cacao Barry (Blanc Satin, 30%)
- 2 platinum 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.
- Finely grind dried basil leaves in a food processor. Sift through a fine mesh. 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
- Addhalf 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 undera 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) for15-18min.
- Use an oven thermometer to make sure the oven is not too hot.
- Let the macarons cool before removing from the baking surface.
- 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.
BASIL WHIPPED GANACHE RECIPE:
- Bloom gelatin by placing in a bowl containing at least 6 times the weight of gelatin sheets in cold water.
- Wash and dry the basil leaves. Finely cut the basil as chiffonade.
- Bring heavy cream, inverted sugar, and salt to a light boil.
- Pour mixture over basil, mix using a hand blender, let steep for 10min.
- Strain the basil leaves, re-heat the heavy cream mixture and add any additional heavy cream to complete the 250g
- Pour over chocolate, let sit for 30s – 1 min, 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.