For the macaron shells, use any recipe that works best for your oven.
Vanilla Whipped Ganache (approximately 20 macarons)
150 gr – white chocolate (Cacao Barry Zephyr 35% is used here)
190 gr – whipping cream (at least 30%-35% fat)
30 gr – unsalted butter 82% – room temperature
2.7 gr – gelatin powder
1 tbsp – Vanilla paste
Bloom the gelatin powder in water in a proportion of 1 to 6 for at least 10 minutes, meaning 1 part gelatin to 6 parts water. If you are using gelatin sheets, simply bloom them in iced water, wring them, and they will be ready to use.
In a small heavy-bottomed pot, bring the cream to a boil. In a double boiler (or bain-marie), melt the chocolate halfway. Add the cream to the chocolate and mix well with a spatula. Add the gelatin/vanilla paste and mix well again. If desired, slightly warm up the gelatin in the microwave before adding it. Wait until the mixture reaches 40°C, then add the room temperature butter and use an emulsion blender to make the ganache smooth and shiny. Put the ganache in a clear container, place a film in contact with it, and let it rest in the fridge for a minimum of 6 hours. After the ganache has stabilized, whip it on medium speed with a hand blender and use immediately.
Pineapple Vanilla Compote
1 ripe pineapple (about 280-300 gr)
80 gr white or brown sugar (adjust according to taste)
100 gr water
1 tbsp lemon juice
1 tbsp vanilla paste OR vanilla extract OR 1 whole vanilla bean
Dice the pineapple into very small chunks. Cut the vanilla bean lengthwise and scrape out the seeds.
Put the sugar, water, and lemon juice into a heavy-bottomed pot and bring it to a boil. Add the pineapple chunks, scraped vanilla bean, and seeds. Reduce the heat and simmer for about 15-20 minutes to evaporate the water. If using vanilla paste/extract, add them at the end before letting it cool down.
Depending on the size of your macarons, you may want to use a different size piping tip. A 10 mm round tip is used here. Pipe a dollop of the whipped ganache on the bottom shell. Use a spoon to make a dent in the ganache and add the compote. Cover with the top shell. Alternatively, you can use a 6 mm or 8 mm piping tip and make a ring on the bottom shell, then add the ganache with a spoon inside the ganache ring.
Let the macarons sit for a few hours and then enjoy them within 1-2 days maximum. If keeping them in the fridge, let them come to room temperature for 20-30 minutes before eating.