Sweet and subtle, the mango fruit ganache makes these macarons sing. 

I have read that you shouldn’t make macarons when its raining, but what else is there to do on a rainy Saturday than bake? This week I bought my first mangoes of the season. After eating the first with a spoon, I wanted to do something special with the other one. Either that, or it was lying around when I was trying to decide on a flavour. Yes, that was it. Mango and white chocolate ganache is incredibly easy.

Take one mango, scoop the flesh out, process to a puree and heat. Pour hot fruit over 150g white chocolate and combine until smooth and melted. Refrigerate until firm enough to pipe onto the macaron shells.

I can’t show you these. We still don’t have our camera back, and they also look a bit boring, because I made pink ones again. I tried out my new gel food colourings and somehow had the delusional idea that ‘Christmas Red’ would actually turn out red, and not pathetically pale pink. The lessons you learn in high school art really do hold out in the real world. 

Then there is the berry jam. Whenever I make ganache fillings there is never enough to go around. I also had to explain the pink. I used Mum’s homemade jam to dob in the centre of each, and piped the ganache around the edges. Nom. Actually, they probably would have been better without the jam. The mango flavour is subtle, and gets just a tad overpowered. 

All in all, though, tastifying.