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Black Currant and White Chocolate Filling for Macarons
A delicate berry ganache made with white chocolate and black currant purée—perfect for layering in macaron shells.
Ingredients
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COMPONENT to taste
- to taste
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Method
Heat the cream with currant purée until it reaches about 90°C (just before a boil).
Pour the hot mixture over the white chocolate and blend smooth with an immersion blender.
Once the ganache cools to no more than 40°C, fold in the room-temperature butter and blend again with the immersion blender.
Transfer the ganache to a wide, shallow container.
Cover the container with plastic wrap, pressing it directly onto the surface, and refrigerate for 2–3 hours.
Once set, transfer the ganache to a piping bag fitted with a tip and pipe onto the macaron shells.
Refrigerate the finished macarons and let them sit for a full day to allow the flavors to meld.
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