Basil Macarons Recipe

Basil Macarons Recipe

Basil Macarons are SO insanely delicious! And when I last Thursday was confronted with an unspeakable desire to bake macarons, I set my choice on basil macarons (and 9 other flavors! Still learning to limit myself). I did not have a recipe for basil filling, but improvised my way from a white chocolate ganache which I normally use. The outcome was (said in a modest way) Really good.

Here, then, the Basil Macarons recipe for my basil macaron filled with an incredibly creamy and smooth white chocolate basil ganache. I hope you’ll be just as crazy about this basil macaron as I am and I will look forward to hearing from you with your own macaron results.
Enough for 25-30 medium macarons with white chocolate basil ganache.


The Equipment for Make Macarons

Level: Easy
Serves: 25-30 medium macarons.

White Chocolate Basil Ganache:


  • 1 large handful of basil leaves (with stilks)
  • 55 g – 1/5 cup of heavy cream
  • 30 g – 1/4 stick soft butter
  • 325 g – 11,5 oz of white chocolate
  • 40 g – 1/6 cup of heavy cream


  1. Blend basil and 55 g heavy cream with a hand blender until you have a completely smooth basil cream.
  2. Chop the white chocolate very finely and put it into a medium bowl.
  3. Add the basil cream to the white chocolate.
  4. Boil 40 g of heavy cream and pour immediately over the chocolate mixture. Let stand about 45 seconds.
  5. Stir ganache well and add the soft butter.
  6. Stir until the basil ganache is completely even and smooth. (Avoid creating air bubbles)
  7. Fill a piping bag with the ganache and let it set over night.

Basil Macarons Recipe

Remember to make a macarons-template on baking paper before you start with the batter, then everything is ready when the batter is ready for piping.



  • 125 g almond flour/almond meal (or 125 g blanched almonds, grounded to meal)
  • 150 g icing sugar
  • 100 g caster sugar
  • 3 egg whites (110 g)
  • 1/2 – 1 tsp. green food coloring paste


  1. Blend the almonds finely in a blender, add the icing sugar and blend until the mixture is completely fine.
  2. Press mixture through a fine sieve and into a medium sized bowl.
  3. Beat egg whites until stiff peaks are formed, and add slowly, little by little, caster sugar.
  4. Whisk thoroughly until the meringue is smooth and shiny. Add the food coloring.
  5. Use a plastic or metal spoon to fold the almond flour into the meringue.
  6. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
  7. Continue to turn the meringue until it has the right consistency. The consistency should be like lava.
  8. Put the batter in a pipingbag and pipe the macarons out on your template.
  9. Slap the baking paper on the table 2-3 times to remove any air bubbles.
  10. Let them dry for at least 30 min or until they no longer sticks to your fingers when you give them a light touch. (depending on the air humidity, this step can take hours.)
  11. When the shells are dry enough, they are ready to be baked.
  12. Bake the shells at 190°C/374°F for 5 minutes, turn the baking plate, reduce the heat to 150°C/302°F and bake for another 8-11 minutes. TIP:You can check if they are done, by touching the top of the shell, if they do not move from the “feet”, they are done.
  13. Cool down the macaron shells and fill them with the white chocolate basil macarons. Let them rest for 24 hours at 12°C/53°F or in the refrigerator fruit-/vegetable drawer.


It’s not as exciting to test your oven, but it’s definitely worth it when your macarons come out perfect.
If you love macarons, then go and check out all my recipes for Macarons.

Basil Macarons Recipe

Published on: 11-03-2014, at

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