Swiss Method Macarons #2 Coconut Ganache Macarons

Second time using swiss method for these macarons. I think they are better than last time. However,  I still need to work on time and temperature. This time I baked them at 315F for 11 minutes but they are not done on the bottom so have to bake longer. Needed to tent top to prevent browning. Happy they are still white this time.🥳
Still need to work on piping skill too. They are not uniform...lol😂

Swiss method macarons recipe by Joconde's Baking ➡️Video

Coconut Ganache
100 g white coconut chocolate (can replace with white chocolate, but add in 2 tsp desiccated coconut and coconut flavor)
50 g white chocolate
45 g coconut cream
30 g butter

1. Bring coconut cream to simmer. Add in chocolate.  Remove from heat. Wait a minute before stirring.

2. Stir until until smooth. Let cool. Can refrigerate for faster cooling.

3. Whisk butter until fluffy.  Add in cooled chocolate and continue to whisk until fluffy.

4. Refrigerate until set but not hard, only firm enough to pipe. Fill in piping bag and pipe on macarons. 

5. Refrigerate macarons until firm. Leave macarons out for about 10-20 minutes before serving.

Enjoy!