Post by @macarons.bymaria

MANGO GANACHE FOR MACARONS 🥭 Smooth, creamy and full of natural mango flavor — this is one of my favorite fillings for macarons. INGREDIENTS 100 g white chocolate 34% 50 g mango purée 20 g heavy cream 36% 5 g glucose syrup 10 g unsalted butter METHOD 1. Place the white chocolate in a tall container. 2. Warm the mango purée separately. 3. Heat the heavy cream and glucose syrup to 70–75°C / 158–167°F. Do not boil. 4. Pour the hot cream over the white chocolate and let it sit for 1–2 minutes. 5. Add the warm mango purée and blend with an immersion blender until completely smooth and emulsified. 6. Add the softened butter and blend again until glossy and silky. 7. Cover with plastic wrap directly touching the surface and refrigerate for 3–4 hours, or until fully set. For the best texture, you can also chill it overnight. 8. Before filling your macarons, gently mix the ganache until smooth and pipeable. For the best flavor, I recommend using a good-quality mango purée with no added sugar. Save this recipe for your next macaron batch 🤍