Recipe for “Les Reines” macaroons:
-A basic macaroon recipe + pink or red currant coloring (a little bit!)
Raspberry, rose and white chocolate ganache:
-220g of Valrhona ivory cover
-220g of fresh or frozen raspberries
-40g of cocoa butter
-3 pinches of geranium essential oil crystals
-40g invert sugar (or creamy white honey)
-40g of whipping cream
-2 sheets of gelatin
Place the raspberries (fresh or frozen), cocoa butter, invert sugar (or creamy white honey) in a saucepan.