The spatial distribution of fat crystals significantly impacts the stability and digestion properties of emulsions. This study investigated the templating effect of monoglycerides in controlling the spatial distribution of solid fat crystallization within double emulsions. Double emulsions were formulated with glyceryl monostearate (GMS), glyceryl monolaurate (GML), glyceryl monooleate (GMO), beeswax (BW), glyceryl distearate (GDS), and glyceryl tristearate (GTS) in the oil phase. Monoglycerides influenced the spatial distribution pattern of BW crystals, while minimally affecting GDS and GTS. Cooling at 4 °C increased interfacial crystallization without altering distribution patterns. Monoglycerides raised the onset and peak crystallization temperatures and enthalpy in BW emulsions, with GMS showing the most significant effects. Adding GMS slowed nucleation rates and extended induction times, promoting interface crystallization. The templating effect also reduced crystal lamellar thickness, facilitating the transition from β-crystalline to β' crystalline in BW. These findings provide insights into selecting crystallizing emulsifiers and enhancing double emulsion stability.