White Chocolate Chai Ganache for Macarons
This chai cream combines white chocolate, black tea, and a homemade chai spice blend. I created it as a macaron filling because my son loves chai tea.
My son loves chai tea, so I created this chai cream especially for macarons.
He had avoided nuts, including almonds, since he was about ten years old. After being tested again recently and learning that he could eat almonds, he was finally able to try an almond macaron.
I wanted his first one to have a flavor he already loved, so naturally, chai was my choice.
The filling is a simple whipped white chocolate ganache infused with black tea and chai spices. I prepare it the day before so the tea has plenty of flavor and the ganache becomes completely cold before whipping.
The result is a light, creamy filling with the warmth and fragrance of chai—perfect between delicate macaron shells.
Homemade Chai Spice Mix
½ tsp whole black peppercorns
2 tsp ground cinnamon
2 tsp ground green cardamom
2 tsp ground ginger
2 tsp ground cloves
Finely grind the black peppercorns, then combine with the cinnamon, cardamom, ginger, and cloves.
Mix thoroughly and store in a small airtight container.
For the macaron filling, use 1 tsp of this chai spice mixture.
Chai Cream Ingredients
150g heavy cream (35%)
150g white chocolate, finely chopped
1 tsp loose-leaf black tea
1 tsp homemade chai spice mix
Method
Heat the heavy cream in a small saucepan until hot.
Add the 1 tsp loose-leaf black tea and allow it to infuse.
Pour the cream through a fine sieve to remove the tea leaves.
While the strained cream is still hot, pour it over the chopped white chocolate.
Let it sit briefly, then stir gently until the chocolate has completely melted and the mixture is smooth.
Add 1 tsp chai spice mix and stir until evenly incorporated.
Cover and refrigerate overnight.
The next day, whip the cold chai ganache until it becomes light, creamy, and firm enough to pipe. Don't overwhip.
Transfer the cream to a piping bag and pipe onto one macaron shell.
Gently sandwich with another shell.
Keep the filled macarons refrigerated and serve chilled.
A Note on the Chai Flavor
I like that you're using both real black tea and the chai spice blend rather than calling a mixture of cinnamon and ginger “chai.” The tea provides that slightly tannic background while cardamom, ginger, cloves, cinnamon, and black pepper give it the warm spice character.
Baking with Confidence
Infuse first, strain second. This gives you the flavor of real black tea without leaves ending up in the finished cream.
Chop the white chocolate finely. It will melt more evenly when the hot infused cream is poured over it.
Chill overnight before whipping. The ganache needs to be thoroughly cold and crystallized before it can whip properly.
Stop whipping when it holds a piping shape. White-chocolate ganache can go from beautifully fluffy to unpleasantly grainy if enthusiastically beaten into submission.
