Mango ganache white chocolate noodle

Mango ganache white chocolate noodle

Taste tropical flavors with white mango chocolate ganache noodles! Its crunchy almond skin gives way to fruity creamy ganache.


Mango and mango everywhere !!

In my apartment, this is because I may or might not have stumbled through a $ 5 vs. $ 5 deal ...

... and bought twenty.

Twenty. Someone needs to restrain me.

Usually I am actually actually pretty good at ignoring sales (boy like, um, I know) and I resist the urge to buy all things just because they buy one you get one for free when I know we won't use it in this life.

But mangoes are not just a thing.

They are the only real weakness in life. My love for fruit. Give me (* sale price *) mangoes or give me death.

If I lived in a place where one could own a car without going bankrupt, then that would be a little sticker. (<Real life.)

So I ignored everything I knew was true about the mango spoilage rate and my ability to inhale it at an alarming rate but still not fast enough ... and I bought a lot of waaaaayyyyy. that happens. Every time.

Now I am putting my love of mango on you in macaroon form! Participation is caring, after all.

More specifically, I'm sharing them with my friend China, who has been paired with Leftovers Club this month! She sent me some ricotta lemon cakes that tasted like sunlight, so I knew I should give them back in kind.

Although the cookies themselves are your standard Macaron wrappers, the interior is filled with white chocolate ganache mixed with mangoes that are sweet, dirty and fruit simultaneously. It is a very strong sting. The ganache recipe will make way WAY more than you need to fill this out, so I recommend diving in it with a spoon and / or sprinkling it over some ice cream - anything that helps you sleep at night.

InLinkz Link


Yield: 40 pasta

Ingredients

For macros

• 115 g slices of ground or ground almonds or almond flour
• 230 g of powdered sugar
• 144 g egg white
• 72 grams of granulated sugar
• 2 g kosher salt
• Orange Food Coloring Gel (Optional)

For white chocolate mango

• 230 g white chocolate, chopped roughly
• ¾ cup whipping cream heavy
• 2 tablespoons unsalted butter
• ¼ cup mashed mango

instructions

1. If you are using almond slices, crush them in the food processor with powdered sugar for at least three minutes, but before the almonds become almond butter.
2. Sift almond flour and powdered sugar in a large bowl. If there are slices of almond flour that will not pass through the sieve, grind them again until they pass.
3. In a blender bowl with a whipping attachment, mix egg whites, sugar and salt. Whisk on the medium (Speed ​​4) for 3 minutes. Speed ​​up to medium high (Speed ​​6) and beat for another 3 minutes. Increase the speed to 8 and hit for another 3 minutes. Raise it to 10 and hit for another minute. When the whisk is raised, the meringue should stick to it. Gently press it against the side of the bowl until it falls.
4. Pour dry ingredients into the meringue with a food coloring gel, if you are using it. Fold it in the flex using the "folding and smashing" method (fold it and then smash and smear it on the side of the bowl). Mix until the mixture gets messy, and when you spoon some mixture and drop it again, it blends perfectly within 20 seconds.
5. Transfer half of the mixture to a piping bag with a 2-inch round end. Line two baking sheets with parchment paper. Spin the macarons in equal and spaced circles, making sure to keep the tube bag straight up and down while doing this.
6. Install the baking tray firmly on the table twice. Turn ninety degrees and rap twice more. Let him rest for 45-60 minutes.
7. Meanwhile, preheat the oven to a temperature of 275 degrees Fahrenheit.
8. Bake the macaroon, one tray at a time, away from the stove for 18 minutes. Let it cool completely on the pans.
9. Repeat with the remaining mixture.
10. For mango ganache, put the chocolate in a heat-resistant bowl. Bring the heavy cream to a boil in a heavy saucepan over medium heat. When the bubbles begin to form along the sides, remove them from the heat and pour the white chocolate. Leave it for a minute before stirring. Whisk until completely melted. Stir the mango puree until it mixes well. Put it in the fridge all night or even set it.
11. Remove from refrigerator and whisk until slightly thick, for 3-4 minutes. Place a tube on half of the pasta shells, then sandwich with a second shell. Allow it to cool for a few hours to settle down before serving.