Raspberry Rose Macarons

1. 1

   Combine the powdered sugar and ground almonds in a bowl and mix well to combine. Using a Kitchen Aid (or by hand if you're very brave and ready to work your triceps), whip the egg whites until foamy.

2. 2

   Add the granulated sugar, food coloring and rose extract and continue to whip until stiff glossy peaks form.

3. 3

   In two batches, fold in the powdered sugar and almond mixture.

4. 4

   Scrape the batter into a pastry bag with a 1/4 inch pastry tip and pipe out little mounds onto a lined baking sheet.

5. 5

   Bake at 350F for 12 minutes. Let cool for a few moments and then peel macarons off the baking sheet. When totally cool, sandwich together with white chocolate raspberry ganache.

6. 6

   To make the ganache filling, melt the white chocolate and cream using a double boiler (or like I do with a metal bowl set over a pot of simmering water). Whisk together so that there are no lumps.

7. 7

   Add the jam and stir well.

8. 8

   Push ganache through a fine mesh strainer (I use a sifter) to get rid of the raspberry seeds. Let the ganache cool for at least two hours at room temperature before using. It will thicken up as it cools.

9. 9

   To assemble cookies, spread halves with a teaspoon of ganache and sandwich together. Yum!

* Per serving · 4 servings · Values may vary.