Raspberry Rose Macarons

Combine the powdered sugar and ground almonds in a bowl and mix well to combine. Using a Kitchen Aid (or by hand if you’re very brave and ready to work your triceps), whip the egg whites until foamy.

Add the granulated sugar, food coloring and rose extract and continue to whip until stiff glossy peaks form.

In two batches, fold in the powdered sugar and almond mixture.

Scrape the batter into a pastry bag with a 1/4 inch pastry tip and pipe out little mounds onto a lined baking sheet.

Bake at 350F for 12 minutes. Let cool for a few moments and then peel macarons off the baking sheet. When totally cool, sandwich together with white chocolate raspberry ganache.

To make the ganache filling, melt the white chocolate and cream using a double boiler (or like I do with a metal bowl set over a pot of simmering water). Whisk together so that there are no lumps.

Add the jam and stir well.

Push ganache through a fine mesh strainer (I use a sifter) to get rid of the raspberry seeds. Let the ganache cool for at least two hours at room temperature before using. It will thicken up as it cools.

To assemble cookies, spread halves with a teaspoon of ganache and sandwich together. Yum!