250g white chocolate buttons
5 Tbsp (100ml) thickened cream
1 Tbsp natural raspberry extract
Extra few drops red food colouring
Make the macarons following the Foundation Macaron Recipe, adding red food colouring.
To make raspberry ganache, put chocolate buttons and cream in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch water, until chocolate is melted. Add raspberry extract and extra food colouring. Stir well. Set aside for 30-40 minutes or until ganache has thickened.
Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.