Pink Macarons

1. 1

   For the white chocolate ganache, stir chocolate and cream in small saucepan on low heat until smooth. Transfer mixture to small bowl. Cover; refrigerate until mixture is spreadable.

2. 2

   Grease baking pans; line with parchment paper. Beat egg whites in medium bowl with electric mixer until soft peaks form. Add granulated sugar and food color; beat until sugar dissolves. Fold in combined 1 1/4 cups sifted powdered sugar and ground almonds, in 2 batches.

3. 3

   Spoon mixture into large piping bag fitted with 1/2-inch plain tip. Pipe thirty six 1 1/2-inch rounds onto prepared pans, placing them 3/4-inch apart. Tap pans on work surface to help macarons to spread slightly. Dust with remaining 2 tbsp sifted powdered sugar. Let stand for 15 mins.

4. 4

   Meanwhile, preheat the oven to 300u00b0F. Bake macarons for 20 mins. Cool in pans for 5 mins. Slide on paper onto wire rack to cool. Sandwich macarons with the ganache.

No additional tips available.