Mango & passion fruit ganache for tropical macarons

Ingredients

Ganache

150 grams (5.3 ounces) sugar
250 grams (8.8 ounces) glucose syrup
550 grams (19.4 ounces) whipping cream (coconut cream for a vegan option)
150 grams (5.3 ounces) mango puree
150 grams (5.3 ounces) passion fruit puree
20 grams (0.7 ounces) cocoa butter
100 grams (3.5 ounces) butter (coconut butter for a vegan option)

Equipment

Saucepan
Make sure it's a heavy-bottomed one to evenly distribute heat and prevent burning.
Thermometer
An instant-read thermometer is key for reaching precise temperatures.
Blender
A hand blender works great for achieving a smooth mixture.
Plastic wrap
Use it to cover the ganache and prevent a skin from forming.

Instructions

Step 1

1. In a saucepan, combine the cream, sugar, and glucose syrup. Heat the mixture over medium heat until the sugar dissolves completely. Tip: Stir occasionally to prevent the sugar from burning at the bottom.

Step 2

2. Add the mango puree and passion fruit puree, then bring the mixture to a boil until it reaches 221°F (105°C). Be patient, this process may take some time. Tip: Use a candy thermometer to ensure accurate temperature readings.

Step 3

3. Remove the mixture from the heat and allow it to cool slightly. Add the cocoa butter, then blend the mixture until smooth using an immersion blender. Tip: Be careful with the hot mixture to avoid splatters.

Step 4

4. Let the mixture cool to 104°F (40°C). Add the cold butter (or coconut butter), then whip the mixture well until fully combined. Tip: Make sure the butter is cold for a creamier ganache texture.

Step 5

5. Cover the ganache with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 8 hours to stabilize, or preferably overnight. Tip: For best results, let it sit overnight for the flavors to meld together.

Servings

Serving this ganache is a delightful experience. 🎉 Try using it to frost your favorite cakes or cupcakes. The tangy twist from the mango and passion fruit will add a refreshing zing to your bakes. 🍰

For a more sophisticated touch, serve the ganache as a dip for fresh fruit or artisanal bread. 🍓🍞 The luscious texture pairs beautifully with the crispness of fruits like strawberries, apples, or even slices of pear.

If you're hosting a party, consider laying out a ganache fondue station. 🥂 Place the ganache in a small heated pot, and surround it with a variety of dippers like marshmallows, biscotti, and sliced bananas. 🎉 Your guests will be thrilled with the interactive treat!

Variations

Want to make this recipe gluten-free and vegan? 🌱 No problem! Just swap out the ingredients for these easy alternatives:

Whipping Cream?: Use coconut cream to keep the rich texture and add a hint of tropical flavor. 🥥

Butter? Coconut butter is a fantastic substitute that fits perfectly into both gluten-free and vegan diets. 🧈

With these simple swaps, you can enjoy a delightful mango and passion fruit ganache without any dietary worries. ✨

Faq

Why is it important to heat the mixture to 221F?
Heating to 221F ensures the sugar dissolves completely and helps achieve the right consistency for the ganache.
Can I use a regular blender instead of a hand blender?
Yes, a regular blender can work, but be cautious with hot liquids. A hand blender is generally safer and easier to use for this recipe.
How do I store the ganache for later use?
Keep your ganache in an airtight container in the refrigerator for up to a week. Before use, let it sit at room temperature to soften.
Can I freeze the ganache?
Yes, you can freeze it. Place it in an airtight container, and it will keep for up to three months. Thaw in the fridge before using.
How can I prevent my ganache from becoming grainy?
Ensure all the sugar has completely dissolved and that you whip well after adding the butter for a smooth texture.
Can I flavor the ganache with something other than mango and passion fruit?
Absolutely! Feel free to experiment with other fruit purees or even spices to create your unique twist.