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Fraisier Macarons
Fraisier macarons are made with white chocolate ganache and fresh strawberries.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
8
hours
hrs
30
minutes
mins
Course:
Dessert
Cuisine:
French
Servings:
69
macarons
Author:
Marina
Equipment
1 emulsify blender
1 spatula
Ingredients
White Chocolate Ganache
150
gr
white chocolate 32%-34%
210
gr
heavy cream
20
gr
unsalted butter
5
gr
Vanilla beans paste
Instructions
How to make White Chocolate Ganache
Cut soft unsalted butter into small pieces. Set aside.
In the small saucepan bring to boil (but do not boil) heavy cream and vanilla beans paste.
Add warm mixture to white chocolate. Let it set for 2-3 minutes.
Emulsify with hand blander.
Add unsalted butter and emulsify again.
Transfer ganache into glass container. Cover with plastic wrap “to contact”. Let ganache set in the refrigerator for 6-8 hours or overnight.
Whip ganache with hand mixer and transfer into pipping bag with round tip.
To assemble Fraisier Macarons
Make macaron shells.
Make white chocoalte ganache.
Wash and dry fresh strawberries. Make sure strawberries are about the same size. Cut strawberries into two pieces.
Arrange strawberry halves on top of one macaron shell tightly.
Pipe white chocolate ganache in the middle and fill the gaps in between the strawberry halves.
Cover Frasier macaron with another macaron shell and press lightly.
Pipe more ganache on top of the shell and decorate with edible gold and fresh mint leaves.
Notes
Do not overwhip ganache!