Blushing like beautiful roses, the addition of rosewater to this ganache gives a fragrant flavour that will tickle you pink.
Ingredients
Main Ingredients
Method
1.Make the macarons following the Foundation macaron recipe (see linked recipes), adding pink food colouring.
2.To make rosewater 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 rosewater and extra food colouring and stir well. Set aside for 30-40 minutes or until ganache has thickened.
3.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.
