Citrus Ganache For Macarons
For approximately 30 macarons
Ingredients
200g heavy cream (double cream)
220g white chocolate
1 clementine zest
1 lemon zest
Steps
Grate the clementine and the lemon to get small pieces of their skin
Add the zest to the cream in a pan
Heat the cream and stop before boiling (80°C)
Add the white chocolate away from direct heat
Mix until you get an homogenous mixture
Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)
Tips
Make sure to wash and dry the citrus before grating
Don't grate too much, we should only take the first zest
If the cream is boiling, wait few seconds before melting the white chocolate in
Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling