INGREDIENTS
2 1/2 cups
all-purpose flour
1/2 cup
unsweetened cocoa powder
1 tsp
instant espresso powder
1/2 tsp
salt
1 cup
unsalted butter (room temperature)
1 cup
granulated sugar
1
large egg
1 1/2 tsp
vanilla extract
1/2 cup
raspberry juice from frozen raspberries
1/4 cup
warm water
5 tbsp
meringue powder
3/4 tsp
cream of tartar
2 lb
powdered sugar
1 tbsp
light corn syrup
1/2 tsp
glycerin
1 tsp
white gel food coloring
1 1/2 tsp
raspberry emulsion