Lemon and Verbena Ganache Macarons
Macarons made with the Italian meringue method, filled with a white chocolate and lemon verbena ganache.
Ingredients
| 200 g | almond flour |
| 200 g | powdered sugar |
| 200 g | granulated sugar |
| 50 g | water |
| 150 g | egg whites (in two 75 g portions) |
| 100 ml | pastry (heavy) cream |
| 3 g | lemon verbena leaves, washed and dried |
| 250 g | chopped white chocolate |
Instructions
For the shells
- 200 g almond flour
- 200 g powdered (icing) sugar
- 200 g granulated sugar
- 50 g water
- 150 g egg whites in two portions of 75 g each
For the lemon ganache
- 100 ml pastry (heavy) cream
- 1/2 cup (3 g) lemon verbena leaves, washed and dried
- 250 g chopped white chocolate
For the macarons: Prepare the macarons with the Italian meringue method.
For the ganache: In a medium saucepan combine the verbena and the cream. Warm over medium heat on the stove. Remove from the heat and let steep for an hour. Put the chocolate in a bowl, strain the leaves out of the cream, warm it again almost to boiling. Slowly pour the cream over the chocolate and stir until melted. Let it cool before sandwiching the macarons.