This Madagascar Macaron Ganache is made with white chocolate and vanilla bean.
Those two flavors are a perfect match for a gourmet macaron! For about 20 macarons – 10 min Prep – 5 min Cooking
Vanilla and white chocolate ganache recipe
Ingredients for the Madagascar ganache
- 1/2 cup of heavy whipping cream (150g)
- 1,5 cup of white chocolate (300g)
- 1/2 vanilla bean
- With a small knife, cut the vanilla bean lengthwise then split the bean in two.
- Use the non sharp side of the knife to scrap out the vanilla seeds.
- In a pan, pour the heavy cream, vanilla bean and seeds. Take it to boil.
- Remove the bean then sift the cream. Pour gently on the chocolate.
- Mix from the center to the outside with a silicone spatula.
- Put in the fridge for 1h before using it.
- Mixing bowl
- Electric beater
- Silicon spatula
- 2 pastry bags
- Macaron pastry tip
- Silicon mat
- Baking pan
- 2 egg whites (65g, we recommend to weigh for better results)
- 1 macaron baking mix
- Food coloring: 2 drops (optional)
Directions for the macarons shells
- Separate your egg whites and yolk, and keep your whites at room temperature.
- Sift the baking mix to have a thin powder.
- Pour the egg whites in a mixing bowl. Using an electric beater, beat the eggs whites, starting at minimum speed.
- When it starts to foam, slowly add the granulated sugar (Included with your mix)
- Increase the speed of the beater and beat until stiff. You should mix your egg whites for about 3/4 minutes before they have the consistency of meringue. (Very compact and glossy)
If you want to use a food coloring, it is at this step that you should use it. Just add 1or 2 drops of food coloring.
Folding the batter
- Add the dry mix into the egg whites.
- Using a silicon spatula: Start folding. Mix the batter from the bottom to the top, until it starts to make ribbons. You should do it about 20 to 30 times before having the good result. Don't over mix, but mix enough time if you want to succeed!
- Stop when you have the right texture.
Piping the French macarons
- Use a baking pan coated with parchment or silicone paper. You can use a macaron template under the parchment paper to help you pipe macarons the same sizes.
- Garnish your pastry bag with the batter and make small, regular dots on your plate.
- Tap the baking pan against your countertop, this will help release the air bubbles from the batter. Don't be shy, this should make noise!
- Pre heat your oven to 300°F.
- Let rest your macarons in a room where there is no moisture (macarons do not like it) about 15 minutes. When you put your fingers on the shells, they should not stick.
- Bake for about 17 to 20 minutes.
- Let cool completely before unsticking the macaron shells.
Filling the macarons
- When cold, fill half of the shells with the Madagascar ganache using a pastry bag with a pastry tip.
- Close them with empty shells.
To be at their best, the macarons need to rest 24h in the fridge.
- Put them in a closed box and let them rest in the fridge for 24h.