Ingredients

• 1 cup (120g) almond meal
• 1 1/3 cups (215g) pure icing sugar
• 3 Coles Australian Free Range Egg whites
• 2 tablespoons caster sugar
• 1 vanilla bean, split, seeds scraped
• 160g white chocolate
• 1/4 cup (60ml) thickened cream

Method

• Step 1 Line two baking trays with baking paper.
• Step 2 Place the almond meal and icing sugar in a food processor and process until finely ground.
• Step 3 Use an electric mixer to beat the egg whites in a clean, dry bowl until soft peaks form. Add the caster sugar and vanilla seeds and beat until sugar dissolves. Transfer the egg mixture to a large bowl. Sift almond meal mixture over in 2 batches, folding well after each addition.
• Step 4 Transfer the macaron mixture to a piping bag fitted with a 2cm plain nozzle. Pipe 4cm discs onto the prepared trays. Use a damp finger to smooth the tops. Set aside for 30-60 mins or until tops are dry and firm to touch.
• Step 5 Preheat oven to 120C. Bake macaroons for 30-35 mins or until firm to touch. Set aside to cool on trays.
• Step 6 Meanwhile, combine white chocolate and cream in a medium glass microwave-safe bowl. Microwave on high in 30 secs bursts until chocolate melts and mixture is smooth. Place in fridge for 1 hour or until thickened. Transfer to a piping bag fitted with a 5mm plain nozzle.
• Step 7 Use a palette or butter knife to remove macaroons from baking paper. Pipe white chocolate mixture onto half the macaroons. Sandwich with remaining macaroons.