White Chocolate Ganache with Raspberry Jam

A recipe for White Chocolate Ganache with Raspberry Jam! This decadent filling is perfect for a variety of macarons.

Course Dessert

Cuisine N/A

Keyword dessert, ganache, jam, macaron, raspberry, white chocolate

Prep Time 20

Cook Time 15

Resting Time: 6 30

Total Time 7 5

Servings 325 grams (1 1/2 cups) White Chocolate Ganache

250 grams (9 ounces) frozen raspberries
150 grams (5 ounces) gelling sugar sugar with pectin added, Dr. Oetker brand suggested
Juice of 1/2 lemon

Place the chocolate in a heatproof glass or ceramic bowl.
In a small saucepan, bring the cream to a boil.
Once the cream starts to boil, add it to the white chocolate and wiggle the bowl so all the chocolate is covered with the cream, then let sit for 1 minute, stirring occasionally with a spatula, until all the chocolate has completely melted.
If you still see some chunks of chocolate that haven't been melted, pop the bowl into the microwave for 20 to 30 seconds.
Once your ganache looks smooth and all the chocolate has melted, refrigerate it for 30 minutes, or until it has a pasty consistency and a yellowish color.
Now, mix the ganache with a hand mixer for 2 to 3 minutes, or just until it turns white with a mousse-like consistency. Be careful not to over whip, or the cream might split! If this does happen, heat the ganache in a microwave for a few seconds and stir until it becomes smooth again. Let it cool and whip again.
To store the ganache, cover it with plastic wrap, placed so it touches the surface of the ganache, and keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Thaw by microwaving the ganache in 10-second intervals, mixing with a spatula after each interval, then beat the ganache again for 1 to 2 minutes on medium speed before using.

In a saucepan over medium heat, heat the frozen raspberries, stirring constantly, until they have been softened. This should take around 5 minutes.
Add all the gelling sugar and continue to stir until the raspberries have completely broken down and the pectin has dissolved.
Squeeze in the lemon juice and let it boil for 5 minutes over medium heat.
Transfer the raspberry jam directly to a Mason jar or a heatproof glass or ceramic bowl. You could strain out the seeds if you want, but I kept the seeds in mine.
Refrigerate the jam for 6 to 8 hours or overnight.
Your raspberry jam will keep in the fridge in an airtight container for up to 4 weeks, or in the freezer for up to 6 months.
To thaw, simply transfer the jar from the freezer to the fridge and leave it there overnight.
Once you have thawed it, do not refreeze the jam again.

When filling your macarons, pipe a rim of white chocolate ganache around the edge of the macaron shell, leaving the center empty, then fill the center with raspberry jam. The ganache will prevent the jam from oozing out on the sides.

This recipe yields about 1 1/2 cups (325 grams) White Chocolate Ganache and 1 cup (315 grams) Raspberry Jam.