Filling macaroons white chocolate/lemon
For lemon ganache:
400 g white pastry chocolate
4 tsp. thick cream
the juice of 2 lemons
the zest of a lemon
Boil the cream with the lemon juice and the half zest of lemon, then over low heat let reduce by half and finally off the heat add the white chocolate and melt it completely in the cream. Mix vigorously to obtain a thick enough cream.
Assemble your macaroons by putting a teaspoon of lemon ganache on a macaroon, put another macaroon on the top. Let the cream take then ...... ..... Devour !!!!!!!