Ingredients
Ganache
white chocolate 33%
160g
5.60oz
0.64cup
10.72tbsp
passion fruit puree
50g
1.75oz
3.35tbsp
matcha tea
6g
0.21oz
0.40tbsp
glucose syrup
5g
0.18oz
0.34tbsp
cream 33%
12g
0.41fl oz
Method
Cooking method
- Combine the cream, passion fruit puree and glucose syrup, and bring it all to a boil.
- Pour the mass over the white chocolate.
- Mash the mass with a blender.
- Add the matcha tea, and mash with a blender again.
- Cover the ganache with foil in contact, and refrigerate for 12 hours. You can take it out after 6 hours, if necessary, let the ganache warm up, fill the macarons, and put it back in the fridge to stabilize and soak.
P.S. Use matcha tea of a high quality.