This pink macaroon recipe makes a light delightful bite of sweet bliss.
Preheat oven to 300 degrees F. Grease baking sheets and line them with parchment paper.
In a small bowl, beat the egg whites with an electric mixer until softened peaks begin to form.
Blend in the sugar and food coloring and beat until the sugar is just dissolved. Pour the mixture into a larger mixing bowl.
Mix together the confectioners' sugar and almond meal and then separate into two batches. Beat each batch into the egg white mixture, one at a time.
Transfer the mixture into a piping bag with a half inch, plain tip.
Pipe out 36 rounds, about 1 and 1/2-inches in size, spaced about an inch apart, onto the baking sheets.
Tap the trays on the bench top to allow macaroons to spread slightly. Dust with confectioners' sugar and allow to stand for 15 minutes.
Bake macaroons for about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays. Transfer to wire cooling rack to cool completely.
White Chocolate Ganache
In a saucepan over low heat, stir together the chocolate and cream until smooth.
Pour mixture to a small bowl and then cover and refrigerate for about an hour.
Place white chocolate ganache into piping bag with a star tip and pipe onto one side of macaron. Sandwich gently with top piece.
Dust with a confectioners' sugar to serve.