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
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.