Macarons with White Chocolate-Mint Ganache

INGREDIENTS

For the Batter:

150 g

almond meal, sifted twice, weighed after sifting

150 g

powdered sugar, sifted

55 g

egg whites, aged overnight or for several hours (not refrigerated)

For the Meringue:

150 g

granulated sugar

37 g

water

55 g

egg whites, aged overnight (not refrigerated)

For the White Chocolate Mint Ganache:

1/4 cup

plus 2 tablespoons heavy whipping cream

8 oz

white chocolate (I used two 4 ounce bars of Ghirardelli white chocolate) finely chopped

1/8 tsp

pure peppermint extract

Extras:

White sanding sugar

Royal icing for decorating

Gel food color, if desired