Name: Parisian macaroons
Cook time: 20 min
Total time: 20 min
Ingredients: 3 egg whites; 2 tablespoon caster sugar; pink food colouring; 1 cup (120g) almond meal; 1 1/4 cup (200g) icing sugar; 2 tablespoon icing sugar, extra; 180 gram white eating chocolate, chopped coarsely; 1/3 cup (80ml) cream

Ingredients

3 egg whites

2 tablespoon caster sugar

pink food colouring

1 cup (120g) almond meal

1 1/4 cup (200g) icing sugar

2 tablespoon icing sugar, extra

180 gram white eating chocolate, chopped coarsely

1/3 cup (80ml) cream

Method

1.Preheat oven to 150°C/130°C fan-forced. Grease two oven trays; line with baking paper.

2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additions. Tint with food colouring.

3.Transfer mixture to large bowl; fold in almond meal and sifted icing sugar. Spoon mixture into piping bag fitted with 1.5cm plain tube. Pipe macaroons onto trays 4cm apart; dust macaroons with extra sifted icing sugar. Stand 15 minutes; bake about 20 minutes.

4.Meanwhile, to make white chocolate ganache, stir chocolate and cream in small saucepan over low heat until smooth. Refrigerate 1 hour or until ganache is spreadable.

5.Cool macaroons on trays. Sandwich macaroons with ganache.

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