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Macarons With Chocolate Raspberry Ganache
- Almonds 170 g, sliced and blanched
- Confectioners sugar 150 g
- Egg white 3 each, large
- Salt 3,75 g
- Granulated sugar 37,5 g
- Food coloring As needed, red or pink
- Chocolate 85 g, bittersweet, fine-quality, (60 to 64% cocoa), finely chopped
- Heavy cream 164 g
- Butter 15 g, unsalted, softened
- Raspberry extract 0, 3 g (preferably McCormick brand)
Directions:View on Fine Dining Lovers
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