Life's better with cake and a sprinkle of fairy dust
I baked these pretty French macarons for open house at baking school today. Four flavours: green tea, lemon, salted caramel and dark chocolate. The lemon ones were quite a hit, though the lemon ganache filling gave me a near-heart attack during production yesterday, when it stubbornly refused to set and stayed runny for, like, forever. At the end of the production. I resignedly cling-wrapped the bowl of liquidy mess and left it on the workbench overnight.
Then this morning, I was pleasantly greeted by a bowl of thick, luscious, sunshine-y goodness. The ganache had set up beautifully and was the perfect piping consistency. So I thought I’d share this super easy recipe. There are only 3 ingredients – lemons, white chocolate and patience.
Heat the lemon juice until a near boil. Pour it over the chocolate and wait. Don’t be tempted to stir. Read the Life Section of the Straits Times, feed the cats, potter around the bathroom, pop that zit… then come back, add the zest and stir until well blended. Then wait. I mean, cling wrap and wait. It will be a thin sauce-like consistency, like cough syrup or warmed honey. It will look disastrous. You will think that something’s gone terribly wrong. Don’t be tempted to put it in the fridge or an ice bath. It doesn’t work that way. Leave it on in a cool place, not even an air-conditioned one, just room temperature cool. Just not next to the oven or hob or the refrigerator radiator vents. Keep the ants out.
Then…. did I mention, wait?
In my case, I went home and waited.
Then use it the next day. It’s VERY thick and very tart, so I’m inclined to think it’s probably good for filling the likes of macarons or chocolate bonbons, but not much use for frosting a cake.
Don’t wait to try though.