Recipes+
Ingredients
White chocolate ganache
Method
White chocolate ganache
1.Place Chocolate and cream in 3 small heavy-based saucepan. Cook and stir over low heat for 1 minute or until chocolate is just malted. Chill for 2 hours or until cold and thick. Before using, beat well with a wooden spoon.
White chocolate and vanilla macarons
2.Grease and line 2 large baking trays with baking paper.
3.Using an electric mixer, beat egg whites in a small bowl until soft peaks form. Add caster sugar; beat until sugar dissolves.
4.Transfer mixture to a large bowl. Fold in almond meal and sifted icing sugar, in 2 batches.
5.Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 4cm rounds on prepared trays, leaving room for spreading; smooth tops. Stand for 30 minutes.
6.Preheat oven to 120°C/100°C fan forced. Bake for 20-25 minutes or until dry to touch but not coloured. Cool on trays.
7.Make White Chocolate Ganache as recipe directs. Sandwich macarons with 2 teaspoons of the ganache. Serve.
White Chocolate and Vanilla Macarons: Makes about 18 White Chocolate Ganache: Makes about 2/3 cup It’s important that macarons farm a crust an the base. If your oven is not fan forced, cook one tray at a time an the bottom shelf. You can make a disposable piping bag from a large plastic snap tack bag; cut off 1 corner ta make tip 2cm wide. You don’t need to use a nozzle.
Note
