• 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.