INGREDIENTS
15 g
Raspberries, freeze dried
120 g
Egg whites
100 g
Almond flour, ground
4 oz
Dark chocolate
40 g
Granulated sugar
1
drops Pink food coloring
190 g
Powdered sugar
1/8 tsp
Salt
1 tsp
Vanilla extract
2 tbsp
Butter, unsalted
2 tbsp
Heavy cream