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Gold macaron.
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5 from 21 votes

Gold macaron with caramelized white chocolate and hazelnut paste

These Gold macarons can be perfect for any special occasions or celebrations like birthdays, weddings, Christmas or New Year´s Eve etc. Festive French macarons that also tastes amazing; they are filled with caramelized white chocolate and hazelnut paste!
Prep Time1 hr
Cook Time1 hr
Waiting time1 hr
Total Time3 hrs
Course: Dessert
Cuisine: French
Servings: 22
Calories: 125kcal
Author: Kata


Macaron shells

    Almond paste

    • 75 g Almond flour finely grounded
    • 75 g Hazelnut flour finely grounded
    • 150 g Icing sugar
    • 55 g Egg whites room temp

    Sugar syrup


    Caramelized white chocolate filling

    • 300 g Caramelized white chocolate eg. Callebaut Gold chocolate
    • 180 g Heavy Cream 36% fat
    • good pinch of salt

    Hazelnut paste filling

    • 50 g Hazelnut paste 100% homemade or store bought


    • edible gold powder mixed with a few drops of alcohol


    Make the caramelized white chocolate ganache filling

    • Start by making the ganache as it needs to set in the fridge before using
    • Place finely chopped high quality caramelized white chocolate (eg. Callebaut WhiteChocolate (callets) into a bowl
    • Semi-melt chocolate in the microwave stirring every 30 sec
    • Heat cream until just simmering. Pour warm cream over the chocolate. Add a good pinch of salt. Let the mixture sit for a minute then stir together or use a blender to emulsify.
    • Place ganache into a shallow container, cover the surface with plastic wrap and refrigerate for min 6 hours or overnight. The ganache will set into a pipeable consistency that is appropiate to fill your Gold macarons

    Make the hazelnut paste

    • Make hazelnut paste by processing roasted hazelnuts in the food processor until it becomes creamy. Alternatively purchase 100% hazelnut paste

    Macaron shells

    • Measure all your ingredients with a Digital scale and prepare all the tools you need at hand
    • Properly clean your mixing bowl and whisk attachment by wiping them down with vinegar
    • Pulse blend icing sugar with almond and hazelnut for 5-10 seconds then shift them together. The mixture should be very fine powder like
    • Move one of the 55g room temp egg white into your Stand mixer
    • Start making the sugar syrup by boiling granulated sugar with water in a saucepan
    • Star whisking the egg white on low / medium speed then gradually add the superfine sugar onto it
    • Boil the sugar syrup until it reaches 118C-120C / 244-248F. Use a Infrared thermometer gun or any other thermometer to measure the correct temp
    • By the time syrup reaches 118C-120C / 244-248F, the egg white & fine sugar mixture should be already reaching a consistency of somewhere between foamy and soft peak
    • Once syrup on the right temp remove from heat. Keep the Stand mixer speed on medium and begin slowly pouring the syrup down on the side of the mixing bowl making sure that the syrup flows on the side only and does not get onto the whisk
    • Increase Stand mixer speed to medium / high and continue whisking the meringue until it forms early stiff peaks meaning it is strong enough to hold its shape but not over whipped
    • In the meantime mix the remaining 55g egg white into the almond & hazelnut flour and icing sugar mixture until it forms a paste, use a flexible Rubber spatula.
    • Once meringue as well as nut paste ready, gently fold in meringue into the paste with the help of a Rubber spatula. Fold meringue in thirds, making sure that each third is fully incorporated before adding the next
    • The first third is about loosening up the paste, the second third already working on the macaronage process and somewhat pressing the air out and the last third is fine tuning the consistency to the stage you need that is ribbon stage
    • After adding the last third of the meringue make sure you check the consistency of the macaron batter every few seconds. When you lift the Rubber spatula over the mixture the batter should fall slowly forming a ribbon. Try to write number 8 with the ribbon, once the consistency allows to write the number 8, it is very likely that your macaron batter is ready
    • Move macaron batter into a Piping bag fitted with round nozzle tip and while holding the piping bag fully vertical pipe equal sized round shapes, leaving enough space in between them to slightly spread. You can pipe on Silicone baking mat or parchment paper
    • Tap the baking tray onto the kitchen counter a few times to release any air bubbles then pop air bubbles out using a toothpick
    • Rest the macarons on room temp for about 25-40 minutes depending on your kitchen temperature and humidy. Test by gently touching the macarons, it should feel dry on the touch and proper skin should form on the surface of them
    • Pre-heat oven while macarons are drying. I recommend to bake the macarons 155C / 311F but I pre-heat my oven +20C / 68F more as when I open the oven door, the temp drops. Make sure you use a Digital oven thermometer to check your real oven temp
    • Bake the macarons for 14-15 minutes, adjust if necessary to your oven
    • Once macarons are done, remove them from the oven and cool them on a cooling rack but leaving them on the parchment or Silicone baking mat for 30 minutes. They are not supposed to come off the baking mat until they are properly cooled
    • Once macaron shells cooled, remove them from the baking sheet. In case they ended up slightly different in their sizes, make sure you pair the similar sizes next to each other

    Decorating & Filling

    • Mix a few teaspoons of edible gold powder with a very very small amount of strong alcohol eg. white rum or gin (few drops) in a mixing bowl
    • Once you reach a consistency that is runny but not too runny paint each macaron shells with the help of a brush. The glitter will dry on the macarons in 30 minutes. Using gloves is a good idea while painting macarons
    • Pipe caramelized white chocolate filling onto one side of the macaron shells around then pipe hazelnut paste into the middle then press two shells together evenly so the filling will come out to the side
    • Macarons require about 12h aging time in the fridge, within this time frame the filling will soften the shells.


    Calories: 125kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 12mg | Potassium: 15mg | Fiber: 1g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg