• White Chocolate Ganache
• The white chocolate ganache filling needs about 5 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
• Place 170g of white chocolate in a medium-sized bowl and set aside.
• Pour 95g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
• Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
• Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

White Macaron Shells

• Line two large baking sheets with parchment paper or silicon mats. Set aside.
• Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
• Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form. Add in the white gel food coloring at this point. It will get mixed in as you fold the dry ingredient in during the next step.
• Sift 140g superfine almond flour and 125g powdered sugar into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
• Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.
• Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
• Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
• Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
• Bake one tray of macarons at a time on the middle rack of your oven for 18-22 minutes and rotate the pan halfway through to help them bake evenly. After you rotate the pan, place a foil tent over the shells to prevent browning as they finish baking.
• Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Assembling These White Chocolate Macarons

• While the macaron shells bake and cool, place the ganache in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
• Pair up the macaron shells then pipe a thick dollop of white chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich. I chose to brush a mixture of luster dust and gin on top of each macaron to give it a little flair, but this is optional.
• Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons in the fridge.