Ingredients
Main Ingredients
1 portion Foundation macaron recipe (see linked recipes)
250 g white chocolate buttons
5 tbsp (100 ml) thickened cream
1 tbsp rosewater
1 bottle pink liquid food colouring
Method
- Make the macarons following the Foundation macaron recipe (see linked recipes), adding pink food colouring.
- 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.
- 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.
