A few weeks ago, it was International Women’s Day. The colours are white & purple. I made vanilla bean & lavender macarons for the event held at Ryerson University. The deep purple of the lavender macarons really is attractive, and this was my first time making such a saturated colour as well as using lavender as a filling.
I used lavender tea and infused it into the cream for the lavender white chocolate ganache. Some may find white chocolate sweet, but couverture is not. Couverture chocolate is high quality chocolate that is best used in baking, for making chocolate decorations and for coating truffles or strawberries. It has a higher cocoa content and when set, is shiny, smooth, and has a firm snap.
For the recipe on how to make macaron shells, please refer to my earl grey macaron recipe here. Simply replace the blue food colouring with your desired amount of purple.
Below is my recipe for the lavender filling, and I personally love it. I’m thinking of adding it to my menu for summer :)
enough to fill 10 macarons
lavender white chocolate ganache
20ml heavy cream (35%)
40g couverture white chocolate
1 tspn lavender tea leaves
1. Pour the cream into a saucepan and heat until it simmers.
2. Meanwhile, melt the couverture white chocolate over a double-boiler or in the microwave in 20 second intervals.
3. Once the cream bubbles, add the lavender tea leaves and cover with a lid. Let steep for 5 minutes.
4. Pour the cream over the chocolate with a sifter, and whisk slowly until incorporated. It will become thick.
5. Place the ganache into a bowl and cover with plastic wrap. Allow it to come to room temperature and then fridge until firm enough for piping.