When filling macarons, avoid overfilling to prevent the ... To make it, melt white chocolate over a double boiler, then mix with heavy cream until smooth. Let the ganache cool to room temperature ...

Spoon the macaron mixture into a piping bag fitted ... Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth ...

Whether you prefer the rich simplicity of vanilla buttercream or the boldness of a chocolate ganache, the filling you choose ...

Pour over the chopped white chocolate and mix to an even consistency ... Press a little so the ganache spreads till the sides. Filled macarons can be put in the fridge for a week. Empty shells can be ...

This impressive macaron ... For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until ...

macarons/macaroons have slowly garnered a huge popularity around the world. They are bite-sized biscuits/cookies filled or coated with sugar and often flavoured with chocolate, vanilla and much loved ...

And also we have some flavors like chocolate, creme brulee tiramisu and Oreo. But our macarons are not the (kind with) ganache filling inside; it’s buttercream inside. It’s not very sweet ...