Many people asked me what recipe I used for the French Macarons I made for Easter gifts. It was a recipe from this cookie book... and it worked well the first time I tried it.
If you would like to try it, here it is.
3 egg whites
3 tablespoons sugar
pink food coloring (mine didn't turn out pink tho)
1 1/4 cups powdered sugar
1 cup almond meal (found some in the gluten free section of natural foods)
3 tablespoons extra powdered sugar
3 1/2 white chocolate chopped coarsely
3 tablespoons heavy cream
1. Make a white chocolate ganache by melting white chocolate and cream together in a small pot over low heat until smooth. Move mixture to a small bowl, cover and put in the fridge.
2. Grease baking sheets, line with parchment paper
3. Beat egg whites in small bowl with mixer until soft peaks form. Add sugar and food coloring, beat until sugar dissolves. Move mixture to large bowl and fold in powdered sugar and almond meal, in two batches.
4. Spoon mixture into large piping bag with 1/2 inch plain tube. Pice thirty six 1 1/2 inch rounds, 3/4 inches apart onto baking sheets. Tap sheets on counter, dust with sifted extra powdered sugar and let stand for 15 minutes.
5. Pre heat oven to 300 degrees.
6. Bake macarons 20 minutes. Let stand 5 minutes, transfer to wire rack to cool.
7. Sandwich macarons with ganache.