Rodda's clotted cream and raspberry macarons
First, make the Rodda’s Cornish clotted cream ganache filling. Break up the white chocolate and put in a heatproof bowl.
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Ingredients
- 113g Rodda’s Cornish clotted cream
- 200g white chocolate
- 1 jar of raspberry jam
- 125g ground almonds
- 150g icing sugar
- 4-5 tsp freeze-dried raspberry powder or 1 tsp raspberry essence
- 100g egg whites (approximately 3 large eggs)
- 100g granulated sugar
- 2 drops of pink food colouring
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