French Macaroons

Ingredients :

· 4 egg whites

· 1 cup granulated sugar

· 2 tsp. white vinegar

· 1 cup ground almonds

· 1 cup white chocolate ganache

· 1 cup dark chocolate ganache

Cooking Procedures :

1. Preheat oven to 300°F. Prepare parchment-lined baking sheets.

2. Beat egg whites in a large bowl with an electric mixer until foamy. Gradually beat in 1/2 cup sugar. Continue to beat on high speed for about 4 minutes, or until very thick and glossy and mixture holds stiff peaks. Add vinegar and beat for 1 minute.

3. In a small bowl, combine remaining sugar and ground almonds. Gently fold into egg whites until just combined.

4. Use a piping bag with a plain tip to pipe macaroons onto prepared sheets. Ideally macaroons are about the diameter of a tonnie, nicely mounded without peaks or points (this takes some practice). Push any peaks down with a wet knife. You can also dollop them onto baking sheet with a tablespoon—not as pretty, but they will taste the same.

5. Bake macaroons for 20 minutes. Turn off oven and leave them for 30 minutes longer. They should be pale gold. Remove macaroons from oven and transfer to a rack to cool.

6. Place a spoonful of ganache on flat side of one meringue and sandwich together with a second meringue. Repeat until all ingredients are used.

7. Makes about 60 macaroons or 30 sandwich cookies.