Blackcurrant with White Chocolate Ganache

So these aren’t the best specimens I have produced, but they taste great!

I think the mixture must have been a little on the wet side as the macarons appeared to be undercooked and cracked when I removed them from the oven. To separate the ‘biscuits’ from the baking tray, I had to employ the masterchef trick of putting them in the freezer.

Filling them was also challenging as they were so soft that I broke many of the shells just holding them delicately while filling with ganache.


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