Home ยป White chocolate panda bear macarons recipe

White chocolate panda bear macarons recipe

Vegan, gluten-free, wheat-free.

Happy National Panda Day! 🐼

To celebrate this day and these beautiful animals, I’ve made some delicious and extremely moorish macarons with a filling of dairy-free white chocolate ganache.

These Panda bear macarons are a simple to make and decorate, perfect quick & easy treat.

Did you know giant Panda’s are classed as ‘vulnerable’!?

Only approximately 1864 remain! How sad is that?!

They’ve been affected by: Habitat loss and fragmentation, climate change! 

We need to make a change NOW.

Click here to find out how you can help these beautiful, fluffy bears! 

Click here to adopt a Panda!!

These macarons are easy & simple to make, which come out with perfect feet (risen base of a macaron which macarons are known for)!

I had so much fun making these adorable, yet delicious Panda bear macarons!!!

The white chocolate filling is perfectly sweet, but not too sweet!

You’ll love these macarons, perfect for themed birthdays, animals lovers and special occasions!

Preparation- 1 hour

Baking time- 18 minutes

Makes- Approximately 20

Level- Medium

Ingredients for the macarons

-1 can of chickpeas (brine only)

-1/2 teaspoon of cream of tartar

-112g of golden caster sugar

-150g of ground almonds

-60g of icing sugar

Ingredients for the filling

-55g of dairy-free butter (I use Tomor)

-250g of icing sugar

-100g dairy-free white chocolate

-Dairy-free milk (if needed)


-Get my royal icing recipe here

To make the macaron shells

Step 1- Place the chickpea brine into a small saucepan and place on the hob over a medium heat.

Simmer until it reduces to about 1/3 of the original mixture.

Once reduced, set aside to cool.

Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.

I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.

This will take around 5 minutes.

Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.

The mixture will turn thick and glossy. 

Step 4- Sift and fold in the ground almonds & icing sugar.

I like to use a rubber spatula.

Watch this video to learn on how to fold in the mixture.

Step 5- Separate a small amount of batter into a separate bowl.

Step 6- Leave the large amount of batter plain white and add some black food colour to the small amount of batter. 

Step 7- Line a baking tray with grease proof paper.

Step 8- Transfer the mixtures into piping bags and pipe 3-4-inch round circles of the white batter on the lined tray, then swirl the tip off to one side. 

With the black, add little ears (as you an see in the photo).

Repeat for all of the batter, making sure to space out the macarons.

Step 9- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.

ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macarons and no batter comes off on your finger.

Step 10- Heat the oven to 110 degrees c.

I like to bake my macarons on 2 baking trays (stacked) as this helps them get feet which macarons are known for.

Pop the macarons into the oven and bake for 18-20 minutes, or until they are set but not brown.

Step 11- Once they’ve baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 minutes).

(Doing this helps to bring down the temperature of the macarons slowly so they don’t collapse in quick temperature changes.)

Step 12- Allow them to cool fully before filling.

To make the filling

Step 1- In a bowl or stand mixer, cream the butter on high then add in the cooled melted chocolate and add in icing sugar.

Add milk if it’s too thick. You want the filling to be light and fluffy so it doesn’t break the macarons.

Step 2- Transfer the filling into a piping bag fitted with a round tip nozzle.

Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.

Repeat for all of the macarons.

I decorated my macarons with royal icing details.

Get my quick & easy vegan royal icing recipe here.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

Make sure you follow me on my social media

My Instagram- https://www.instagram.com/thelittleblogofvegan/

Facebook- https://www.facebook.com/littleblogofvegan/

Twitter- https://twitter.com/BlogofVegan

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 

All of my social media links are in the side bar…come and say Hi ๐Ÿ™‚

Share and follow me for more yummy posts to come!

Holly Jade



  1. Natalie
    March 17, 2018 / 9:30 am

    These macarons have to be the most beautiful and cutest I've seen in a long while! Absolutely adorable!

    • The Little Blog of Vegan
      March 18, 2018 / 5:06 pm

      Aww thankyou so much girl!!! ๐Ÿ™‚ x

  2. Heard about Mesothelioma Lawyer Philadelphia
    March 20, 2018 / 9:57 am

    These panda macarons are too cutie to be eaten. Will make these for the kids.

    • The Little Blog of Vegan
      March 20, 2018 / 9:05 pm

      Aww- haha! Thankyou so much, I hope you all enjoy ๐Ÿ™‚ x

  3. Unknown
    July 20, 2018 / 7:39 pm

    Can you freezer these and are they good for later?

  4. Unknown
    July 23, 2018 / 5:32 pm

    I don't have a kitchen scale. What are the ingredients using cup measurements? I just tried this and the mixture was so thick…I guess an epic fail. Anything I can do with super thick mixture?

  5. Unknown
    July 28, 2018 / 7:38 pm

    I tried to figure out the measurements in cups since I do not have a food scale. I really messed up as my mixture was sooo thick. Any idea the cup measurements??

  6. charlos john
    June 2, 2019 / 10:47 am

    Thanks for the blog filled with so many information. Stopping by your blog helped me to get what I was looking for. Now my task has become as easy as ABC. polar bear cookie cutter

Leave a Reply

Your email address will not be published. Required fields are marked *

As seen in