Ganache for Macarons



What is Ganache?

Its a very rich and melt-in-the-mouth preparation made from dark, milk or white chocolate and cream. It is the important filling of a chocolate macaron.

Ganache can also be flavoured by infusing aromatics (lavender, tea, thyme, lemon, cinnamon, citrus zest) in the hot cream. For fruit ganaches, the cream is replaced with a fruit coulis.

How to make Ganache?

How to make Ganache?

  1. Chop or grate the chocolate into small pieces so that it melts evenly.
  2.  Bring the cream to the boil.
  3. Pour the hot cream over chocolate, combine using a whisk. Allow to cool.
  4. When cooled to 40 C (104 F) incorporate the butter diced. Combine well again so the ganache is smooth.

How to store Ganache?

Ganache's water content provide a favourable environment for the growth of microorganisms that's why the shelf life of ganache is limited to a few days in the refrigerator.

Before storing ganache in the refrigerator, cover it with plastic wrap, ensuring it is in contact with the surface of the ganache, to avoid a skin forming.

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Posted 51 days ago | Resources | Add Links | Privacy | Disclaimer | Last Updated: 28 Nov 2012