Cook Time 30 minutes
330g pure icing sugar
270g almond meal
120g pure icing sugar
120g castor sugar
240g egg whites
200g White chocolate
120g thickened cream
In a bowl rub together the icing sugar and almond meal until it resembles a fine crumb and well combined.
In a mixer whisk the egg whites with the castor sugar on top speed until the mixture doubles in size, gradually add the icing sugar in small doses whilst mixing until all the icing sugar has gone in. Continue to mix the meringue to stiff peaks.
Remove meringue mixture from the machine and fold in the almond and icing sugar mix and combine well, continue to mix by hand with a spatula until the mixture slightly runs back into itself.
Separate the mixture into 2 or 3 batches and gently mix in a little food colouring to each mixture as desired to make multi coloured macarons.
Using a piping bag pipe small drops the size of a 10c piece spaced 4cm apart from one another on a baking tray lined with baking paper.
Stab a paper lolly pop stick into half of the piped macarons so as the stick will bake into the macaron, leave the other half to bake as they are.
Pre heat oven to 170.c and place the tray of macarons inside, turn the heat down to 150.c and bake for approximately 13 minutes.
Once macarons are baked leave to cool on the bench, then flip over the macarons with a stick and pipe a little white chocolate ganache on the flat side, sandwich together with a macaron shell that does not have a stick attached to it. Mix the coloured macarons as you like to keep it fun and colourful.
Place cream in saucepan and bring to the boil, pour over chopped white chocolate and let stir until both ingredients are well combined and the ganache has a glossy smooth texture.