A classic! Soft vanilla combined with white chocolate.
- 1 batch macarons made from the base recipe
White chocolate ganache
– 100 g (1/2 cup) white chocolate chips
– 1/2 dl (1/4 cup) heavy cream
– 1 vanilla bean
– 2 tablespoons butter
Follow the base recipe making the macarons.
Combine chocolate and cream in a small pan. Split the vanilla bean and scrape it for the seeds. Add the seeds to the cream, and heat the mixture on low heat until the chocolate has melted. Remove the pan from the heat and add the butter. Mix together and leave to cool.
When the ganache has thickened (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of chocolate ganache, and press the bottom of another macaron on top of it.
Let the chocolate harden. Place the macarons on a serving platter, serve them and enjoy!