Photo: Marina Oliphant
- 240g white chocolate buttons
- 5 tbsp (100ml) thickened cream
- 1 tbsp natural raspberry extract
- Red food colouring
To make the filling, bring a medium pot of water to boil. Remove from heat. Place white chocolate and cream in a heatproof bowl over the pot and allow to melt (make sure the bowl doesn't come into contact with the hot water). When melted, add raspberry extract and colouring. Stir well and allow to thicken a little. Place in piping bag and pipe on to one macaron, then sandwich with another other macaron. Repeat with remaining macarons and filling. Place on a tray and refrigerate, or freeze overnight before serving.
- Cuisine - Italian
- Course - Dessert