Macarons are perhaps the most frustrating yet satisfying things I have ever baked. Still, I am determined to master these finicky cookies one day. For this round, I used Food Noveau's detailed step-by-step guide and aside from under baking the first batch, these were a success. Since blood oranges are in season, I filled my macarons with blood orange-white chocolate ganache. The combination is delectably sweet, creamy and a tad tart. Mmm...simply divine!
Blood Orange-White Chocolate Ganache Filling:
- juice of 1 small blood orange
- zest of half a blood orange
- 65 grams white chocolate chips
Bring the blood orange juice to a boil in a small saucepan. Once it begins to boil, lower to very low heat and stir in white chocolate chips and zest. Continue stirring until all of the chocolate has melted. Allow the ganache to cool before pouring into a plastic bag or icing pipe. If you prepare the filling before baking the macarons, you can leave the ganache out to set, but if not, place in the fridge until ready to use.
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