Cake Fairy Tales

Life's better with cake and a sprinkle of fairy dust

Easy Lemon Ganache Macaron Filling Recipe

openhouse macarons

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.

  • Juice and zest of 2 lemons
  • 250g white couverture chocolate droplets

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.

5 comments on “Easy Lemon Ganache Macaron Filling Recipe

  1. Charisma
    September 8, 2013

    They look brilliant!

  2. Globalresidence
    August 1, 2014

    Looks amazingly delicious! 🙂

  3. bakeforfun666
    February 25, 2016

    Hi , may i ask if you drew the leaf drawing or ? Thanks for replying

    • danayong
      February 25, 2016

      Yes, with food colour and a fine brush. 🙂

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This entry was posted on September 1, 2013 by in Macarons, Recipes and tagged , , , , , , .

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© Dana Yong and Out Of The Cake Box, [2014]. Unauthorized use and/or duplication of this material (including photographs) without express and written permission from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Out Of The Cake Box with appropriate and specific direction to the original content.

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