Almond Macaroons

4 Large Egg Whites

70g Caster Sugar

230g Icing Sugar

160g Almond Meal

Food Colour

White Chocolate Ganache Filling

Juice of orange

1tbsp Cointreau

2 1/2cups White Chocolate melts

Put egg whites and caster sugar in a food mixer and using a ballon whisk, whisk on high speed for 8-10minutes to a stiff merengue. Should you wish to add colour to your macaroons, you should do so while whisking the whites. Sift almond meal together with icing sugar and fold in the mixture using a large metal spoon. Spoon mixture into a piping bag fitted with 1cm plain nozzle. Line baking trays with baking paper then pipe small blobs size of 2euro coin. Dip finger in a little water and level tops down. Give the tray few sharp taps on the working top so that macaroons will not crack while cooking. Leave to rest for 15 minutes, meanwhile pre heat the oven to 150c.  Bake for 20 minutes then remove from oven and leave to cool completely before filling. Pair macaroons into equal sizes, then pipe small amount of ganache in the middle and sandwich together.

  

White chocolate Ganache

Bring Orange Juice and Cointreau to boil in a small saucepan.  Turn heat off and add chocolate, mix well till chocolate melts completely.  Use when mixture cools and thickens.