Meyer Lemon Ganache for Macarons - The Perfect Puree of Napa Valley
• 200g The Perfect Purée Meyer Lemon Concentrate, thawed • 200g The Perfect Purée Lemon Zest, thawed • 300g sugar • 50g glucose • 100g water • 500g Valrhona Opa
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Cooking tools:
- Candy thermometer
- Saucepan
- Kitchen scale
- Mixing bowl
- Spatula
- Immersion blender
- Dish
- Plastic wrap
Ingredients
- 200g The Perfect Purée Meyer Lemon Concentrate, thawed
- 200g The Perfect Purée Lemon Zest, thawed
- 300g sugar
- 50g glucose
- 100g water
- 500g Valrhona Opalys white chocolate, melted
- 100g butter, soft
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