Saffron macarons with white chocolate ganache

Now we have been back in cold, snowy Sweden for a week and I can safely say that the heat was better. We had time for Christmas preparations and christmas eve so now I would easily be able to go back. I made these macarons when we invited Johan's family to snack on the first Sunday of Advent. Saffron is a spice I like to use in abundance during Christmas because it's so good, because that's when it "should" be used.


200 g icing sugar
110 g almond flor
3 egg whites
2 tbsp caster sugar
½ g saffron

Sift icing sugar and almond flour through a sieve and mix well. Beat egg whites and caster sugar to a glossy meringue. Stir in the almonds- and icing sugar mixture into the meringue with saffron. Pipe round cakes on a baking sheet lined with parchment paper or a silicone macaronform. Let cakes stand at room temperature for 30-60 minutes. Bake meringues at 150 degrees for 10 - 12 minutes.


White chocolate ganache

200 g white chocolate
100 g heavy cream 

Chop the chocolate and place in a bowl. Boil the cream and pour it over the chocolate. Stir until it becomes smooth. Set the bowl in the refrigerator and let cool until the ganache have enough thick consistency so that it can fill the cakes. Pair equally big shells and fill them with the ganache.

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