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- 3 egg whites, at room temperature
- 2 tbsp caster sugar
- 1/2 tsp vanilla
- 1 cup almond meal
- 1 1/3 cups icing sugar
- 150g white chocolate, chopped
- 2 tbsp cream
- Grease and line 2 large baking trays with parchment paper.
- Using an electric mixer, beat egg whites in a small bowl until soft peaks form. Add caster sugar and vanilla; beat until sugar dissolves.
- Transfer mixture to a large bowl. Fold in almond meal and sifted icing sugar, in 2 batches.
- Spoon mixture into a piping bag fitted with a plain nozzle. Pipe rounds on prepared trays, leaving room for spreading; smooth tops. Stand for 30 minutes.
- Preheat oven to 300°F. Bake for 20-25 minutes or until dry to touch but not colored. Cool on trays.
- For the ganache, place Chocolate and cream in a small heavy-based saucepan. Cook and stir over low heat for 1 minute or until chocolate is just melted. Chill for 2 hours or until cold and thick. Before using, beat well with a wooden spoon.
- Sandwich macarons with 2 teaspoons of the ganache. Serve.
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