Ingredients
Filling for 20 to 25 macarons
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
blueberries
50g
1.75oz
3.35tbsp
sugar
10g
0.35oz
0.67tbsp
33% or more cream
25g
0.85fl oz
Method
- Combine blueberries with sugar, turning into puree.
- Bring almost to a boil, rub through a sieve.
- Add cream to the puree, bring it to the boil and pour it over finely chopped chocolate (or chocolate chips).
- Beat with a blender, tightly cover with foil, and put in the fridge for at least 4 hours.
You can fill the macarons when the ganache has the consistency of a very thick sour cream. Fill the macarons and place them in the fridge horizontally for an hour. You can put the macarons upright when the ganache has set.
Bon appetit!
