Just in time for Valentine's day, rose macarons filled with raspberry-rose ganache. Here's the recipe for the ganache.
- 90 g heavy cream
- 25 g raspberry paste
- 140 g white chocolate
- 10 g rose water
1. Bring heavy cream and raspberry paste to a boil.
2. Remove from heat, stir in chocolate.
3. Stir in rose water.
4. Pour into piping bag with plain tip.
5. Refrigerate until firm.
For the shell, follow the recipe here.
For your information, I'm doing the Giveaway post this Valentine's Day. Check it out!