Macaron Assembly

Ingredients

• 140 macaron shells(400g)
• 21 batch passion fruit ganache(405g)

Instructions

1. 1Pair macaron shells by size.
2. 2Using a piping bag with a 1/2-inch round tip, pipe 1 to 1.5 teaspoons of passion fruit ganache onto half of the shells.
3. 3Top with the remaining shells to form sandwiches.
4. 4Let macarons mature in the refrigerator for at least 24 hours before serving for best texture.