Pink & White Choc Macaroons

INGREDIENTS

Pink Macaroons

3 egg whites
2 tablespoons caster sugar
pink food colouring (or whatever colouring your
heart desires)
1 cup 200g) icing sugar
1 cup (120g) almond meal
2 tablespoons icing sugar extra

White Chocolate Ganache

100g white eating chocolate, chopped coarsely
2 tablespoons cream

METHOD

Make white chocolate ganache by stirring chocolate
and cream in a small saucepan over low heat until
smooth. Transfer mixture to small bowl. Cover.
Refrigerate until mixture is spreadable.

Then, grease oven trays and line with baking
paper.

Beat egg whites with electric mixer until soft
peaks form and then add caster sugar and food
colouring and beat until sugar dissolves.

Transfer mixture to a large bowl.

Fold in sifted icing sugar and almond meal in 2
batches.

Spoon mixture into a large piping bag with a 1.5cm
rounf tip and pipe 36 x 4cm rounds, 2cm apart onto
trays. Tap trays on bench top to help them spread
and dust with icing sugar. Let stand for 15
minutes.

Preheat oven to 150C or 130C if using fan forced.

Bake macaroons for 20 minutes. Stand on trays for
5 minutes, transfer to wire rack to cool.

Sandwich with ganache.

WOULD YOU LIKE TO ?

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