WHITE CHOCOLATE LEMON GANACHE FILLING by Kelly CA © 2009 Sarah Phillips baking911.com 
Macarons and photo by Kelly CA © Sarah Phillips baking911.com
Used to fill the Raspberry Lemonade Macarons and the French Macaron Recipe.
CHOCOLATE BAKING HELP
INGREDIENTS
10 ounces white chocolate, chopped; NOT candy melts. Use an excellent quality chocolate.
1/2 cup heavy cream
2 teaspoons finely grated lemon zest
1/8 teaspoon lemon extract
2-3 drops yellow gel food coloring, optional
INSTRUCTIONS
1. Heat the cream in the microwave, or in a pot, till it reaches a gentle boil.
2. Pour hot cream oven chocolate, and gently shake bowl to cover the chocolate with the cream.
3. Add the lemon zest and let the mixture sit for about one minute, to soften.
4. Stir the mixture, in one direction, and then gently whisk to combine.
5. Add lemon extract, and gel food coloring, if desired.
6. Set aside to cool, stirring occasionally, until ganache is firm enough to pipe.
STORAGE
Store, covered, at room temperature for a day. The refrigerate for a few days.
