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.

Gallery

Recipe Summary

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

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.

    Advertisement

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 3% DV; carbohydrates 10.8g 4% DV; fat 8.4g 13% DV; cholesterol 10.5mg 4% DV; sodium 21.7mg 1% DV. Full Nutrition
Advertisement
Advertisement