I recently hosted a baby shower for a friend, so naturally pink macarons were in order! When it came to planning the flavour, I immediately thought of Raspberry and White Chocolate - one of my favourite combinations. Macarons being the tricky little guys that they are, it's best not add any fruit purée, so I used a concentrated raspberry flavour (available at baking stores). I love using creamy ganache as a filling for macarons but this time I decided to whip the ganache. The resulting texture is divine - it's light and fluffy, almost like a buttercream but less sweet.   Ingredients: Macarons: 75g water 150g...