Experiments: Caramelized White Chocolate Macaron

One day the pastry chef at Raymonds posted a picture of a nut free macaron. We have made pumpkin seed and sunflower seed macarons at Raymonds when I worked there. She upped the game with her cocoa nib macaron and her caramelized white chocolate macaron. I LOVE caramelized white chocolate. Has anyone else had this?! It’s like crack. So I began to badger her with teaching me how to make those macarons! One day I decided to look it up online. I found a White Chocolate Macaron Recipe from HowToCookThat, she uses regular white chocolate. I wondered if I can caramelize the white chocolate and use it instead of just grated white chocolate.

White chocolate actually seizes when subject to high heat. And popping white chocolate in a 350 degree oven does exactly that. And it also caramelizes it. Stir it around a few times to break it up and also even out the caramelization. Let it cool and spread it out in a pan with some paper towel to soak up the chocolate grease. You can use it for garnishing — add some crunch to your flan, pannacotta, or to dock ice cream. Add it to your home-made trail mix or oatmeal! Or just put in your mouth. It’s so good!

This macaron actually took me two days to make. The first day is when I caramelize my white chocolate, cool it and make sure it’s dry. The first thing you will notice is that the chocolate is lumpy. It doesn’t resemble almond meal. Can I grind it? Yup! When its cool and dried, this is why I leave it for at least a day. I pulsed it in my coffee grinder. Pulse and shake. And then sift.

White Chocolate Macaron

  • 240 g white chocolate, roasted, ground and sifted
  • 120 g icing sugar, sifted
  • 140 g egg whites
  • 72 g sugar


Whip egg whites and sugar to hard peaks. Add icing sugar and white chocolate. Fold until the batter is like lava. Pipe into tray. Tap (rather aggressively) against the counter. Preheat oven to 300C. Let air dry until the batter no longer sticks to you fingers when tested.

*Pro Tip (from Pastry Chef Celeste Mah)* For optimal “macaronage”: When you think you have folded it enough, fold it 5 more times. When the batter drips back into the bowl it should take a few seconds before it mixes back into the batter.

Tip on air drying: Some colleagues say they do not need to do this. But I always air dry (as taught to me by Pastry Chef Sarah Villamere) my macarons. And if it’s humid using a fan will help.

You can fill the macarons with any butter cream, curd or ganache you like. I used a Blackberry Lemon “curd” coz I have those ingredients in my fridge. And I basically winged the recipe, hence the quotation marks. LOL

Macarons are tricky and I have made macarons where only half the batch came out right. As for this experiment, I only got one perfect macaron. ONE!!!! And I do not know how or why that happened, because as soon as the first tray came out I already consulted my pastry guru (Celeste) and she already told me that it looks like it lacks “macaronage” but it could also be my oven.

I, therefore, conclude that I need more white chocolate to try this recipe again. And give you an update on where I went wrong with this recipe. But at least I can say that I am onto something with this one!


Macaron fail!


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