Raspberry Rose Macarons

Directions

1. 1
   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.
2. 2
   Add the granulated sugar, food coloring and rose extract and continue to whip until stiff glossy peaks form.
3. 3
   In two batches, fold in the powdered sugar and almond mixture.
4. 4
   Scrape the batter into a pastry bag with a 1/4 inch pastry tip and pipe out little mounds onto a lined baking sheet.
5. 5
   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.
6. 6
   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.
7. 7
   Add the jam and stir well.
8. 8
   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.
9. 9
   To assemble cookies, spread halves with a teaspoon of ganache and sandwich together. Yum!