Meyer Lemon Ganache for Macarons

Toni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Alumni Weekend 2019

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
1. Cook the sugar, glucose and water to 175C.
2. Deglaze with the Meyer Lemon Concentrate and Lemon Zest.
3. Add a pinch of salt.
4. Bring back to a boil to dissolve the sugar completely.
5. Allow the sugar syrup to cool to room temperature.
6. Blend into the melted Opalys white chocolate in fourths.
7. Finish with the immersion blender, blending in the butter.
8. Allow to crystallize overnight in a shallow layer with plastic touching the surface.