White Chocolate Macarons

These delicate French cookies are filled with a rich white chocolate ganache. They're perfect for a special occasion or just because.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until fine.
In a large bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until the egg whites are glossy and hold stiff peaks.
Fold the almond flour mixture and vanilla extract into the egg whites until the batter is smooth and shiny.
Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.
Let the macarons sit at room temperature for 30 minutes to develop a skin.
Bake the macarons for 15 minutes, then let them cool completely on the baking sheets.
While the macarons are cooling, make the ganache: Place the white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, then pour it over the white chocolate. Let sit for a minute, then stir until smooth.
Once the macarons are cool, pipe or spread a small amount of ganache onto the flat side of one macaron, then sandwich it with another. Repeat with the remaining macarons and ganache.