mango white chocolate ganache macarons

Ingredients
For the macarons

• 115 g blanched almond slices, ground, or almond flour
• 230 g powdered sugar
• 144 g egg whites
• 72 g granulated sugar
• 2 g kosher salt

orange food coloring gel (optional)
For the mango white chocolate ganache

• 230 g white chocolate, coarsely chopped
• ¾ cup heavy whipping cream
• 2 tbsp unsalted butter
• ¼ cup mango puree

Instructions

1. If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter.
2. Sift together the almond flour and powdered sugar into a large bowl. If there are almond flour slices that won't pass through the sifter, then grind them again until they do.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
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