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caramelized white chocolate ganache macarons

Caramelized White Chocolate Ganache

Caramelized White Chocolate Ganache, or Gold Chocolate Ganache is perfect for filling macarons, cupcakes, or even using as a frosting for cupcakes. Using glucose syrup will help stabilize the ganache and make it silky and velvety at the perfect piping consistency.
Course Dessert
Cuisine American
Keyword ganache, gold chocolate, macarons
Prep Time 10 minutes
Cook Time 0 minutes
Chill time 4 hours
Total Time 4 hours 10 minutes
Calories 80kcal


  • 200 grams heavy cream
  • 15 grams glucose syrup
  • 255 grams caramelized white chocolate or gold chocolate


  • Heat the heavy cream and glucose syrup in a small saucepan until it reaches 175 Fahrenheit.
  • Pour over the chocolate and let it sit for one minute.
  • Use a hand blender to emulsify the mixture for about 1 minute.
  • Pour the ganache in a wide bowl or container.
  • Cover and place it in the fridge for at least 4 hours.
  • Remove from the fridge and spoon the chocolate into a piping bag. Pipe in the macarons, or inside cupcakes, or on top of cupcakes.
  • For these Gold Chocolate Macarons, I also dipped them in melted gold chocolate, and decorated the top with a chocolate straw. I got these at bake deco.
  • Some macarons, I dipped just half of the cookies in the melted chocolate and then placed them sideways in the baking tray so they would dry, and placed a chocolate straw on top.
  • I dipped the tops of other macarons in the melted chocolate and decorated with a chocolate straw.
  • You can use a couple of chocolate straws to place the macarons in between to avoid them rolling over and messing up the melted chocolate while it still hasn’t dried.


Caramelized White Chocolate: Learn how to make your own Caramelized White Chocolate here.
Where to buy Gold Chocolate: You can also buy gold chocolate, Callebaut and Valrhona are both brands that make Gold Chocolate. Callebaut often calls them Caramel Chocolate Callets, and Valrhona calls them Dulcey Chocolate.
Macaron Recipe: regular Swiss method, and chocolate macaron shells.
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