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1
To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.
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2
Transfer the mixture to a small bowl. Cover and refrigerate until the mixture is spreadable.
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3
For the macaroon cookies- Preheat oven to 150u00b0C or 130u00b0C if using a fan-forced oven. Grease oven trays and line them with baking paper.
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4
Ensure mixing bowl is thoroughly clean. Beat egg whites in a small bowl with an electric mixer until soft peaks form.
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5
Add the sugar and food colouring, beat until the sugar dissolves.
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6
Transfer the mixture to a large bowl.
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7
Fold in the sifted icing sugar and almond meal, in two batches.
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8
Spoon the mixture into large piping bag fitted with a 1.5cm plain tube.
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9
Pipe 36 x 4cm rounds, 2cm apart, onto the trays. (keep the circles as uniform as possible as this will make your macaroons look uniform and make pairing easier).
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10
Tap the trays on the bench top to allow macaroons to spread slightly. Dust with sifted icing sugar and allow to stand for 15 minutes.
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11
Bake macaroons about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays before transferring to a wire rack to cool.
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12
Sandwich macaroons with the ganache.
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13
Dust with a little sifted icing sugar to serve.
