You’ve probably heard that it is quite difficult to make macarons. We beg to differ. As long as you weigh the ingredients carefully and follow our instructions to the letter, you’ll be rewarded with this blushing beauty.
1.For the white chocolate ganache, stir chocolate and cream in small saucepan over low heat until smooth. Transfer mixture to small bowl. Cover; refrigerate until mixture is spreadable.
2.Grease oven trays; line with baking paper.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and food colouring, beat until sugar dissolves. Transfer mixture to large bowl; fold in sifted icing sugar and almond meal, in two batches.
4.Spoon mixture into large piping bag fitted with 1.5cm plain tube. Pipe 36 x 4cm rounds, 2cm apart, onto trays. Tap trays on bench top to help macaroons to spread slightly. Dust with sifted extra icing sugar; stand 15 minutes.
5.Meanwhile, preheat oven to 150°C/130°C fan-forced.
6.Bake macarons 20 minutes. Stand on trays 5 minutes; slide on paper onto wire rack to cool.
7.Sandwich macarons with ganache.
Colourings vary in intensity, so start colouring by dipping a skewer into the colouring, then dabbing the colour into the mixture. It’s impossible for us to suggest a quantity to you. If you want a baby pink, use a red colouring, if you want a more blue-based pink, use a rose colouring. Another tip — colouring does “bake-out” in meringue mixtures, so colour the mixture a little brighter. Leave on the paper on cooling rack to cool completely before moving or they may stick. Join the macaroons with the ganache just before serving, then dust with a little extra sifted icing sugar.