French Pink Macaroons

A recipe from australian women's weekly. These are quite easy to make..though are very expensive to buy from cafes or cake stalls. This is a basic recipe that is also suitable for a gluten-free diet just by using gf ingredients. Change the colour if you wish

Steps

To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.

Transfer the mixture to a small bowl.

Cover and refrigerate until the mixture is spreadable.

For the macaroon cookies- preheat oven to 150c or 130c if using a fan-forced oven.

Grease oven trays and line them with baking paper.

Ensure mixing bowl is thoroughly clean.

Beat egg whites in a small bowl with an electric mixer until soft peaks form.

Add the sugar and food colouring , beat until the sugar dissolves.

Transfer the mixture to a large bowl.

Fold in the sifted icing sugar and almond meal , in two batches.

Spoon the mixture into large piping bag fitted with a 1.

5cm plain tube.

Pipe 36 x 4cm rounds , 2cm apart , onto the trays.

Tap the trays on the bench top to allow macaroons to spread slightly.

Dust with sifted icing sugar and allow to stand for 15 minutes.

Bake macaroons about 20 minutes.

Remove from oven and allow to stand 10 minutes on th.

Ingredients

egg whites, caster sugar, food coloring, icing sugar, almond meal, chocolate, thickened cream