Creamy pink ganache with a raspberry flavor. Fill a pastry bag with this luscious mixture and pipe into cooled macaron cookies or use to decorate sugar cookies.

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Recipe Summary test

prep:
5 mins
cook:
5 mins
additional:
5 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped white chocolate into a heat-resistant bowl. Pour heavy cream into a microwave-safe bowl and heat in the microwave in 10 second intervals, making sure it doesn't boil. Pour hot cream over white chocolate and let sit for 3 minutes. Slowly stir until chocolate melts and combines with cream. Stir in raspberry extract and mix until smooth. Stir in food coloring.

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Cook's Note:

Instead of raspberry extract, you can use 2 teaspoons of freeze-dried raspberries processed into a powder.

Nutrition Facts

123 calories; protein 1.4g; carbohydrates 10.8g; fat 8.4g; cholesterol 10.5mg; sodium 21.7mg. Full Nutrition
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