MAKE MACARON BATTER:

1. Place egg whites and sugar into the bowl of a stand mixer. Beat egg whites and sugar on low speed for 1 -2 minutes. Increase speed to 6 for 2 minutes. Increase speed to 8 for 5-6 minutes until the meringue is glossy and has stiff peaks.
   
2. Combine almond flour and powdered sugar in a bowl and whisk together. Sift if needed. I use fine almond flour, and whisking is all that is needed.
   
3. Pour the flour sugar mixture into the bowl with the meringue and fold it together. Careful not to over mix.

COLOR THE BATTER:

1. Add the pink food coloring. I suggest adding about 1⁄8 tsp of gel coloring. You can also use powder coloring. Mix several more times. You should be able to make figure 8s with the mixture when it’s ready. Again, don’t overmix.

PREP OVEN AND PANS:

1. Heat oven to 280 degrees F. Line baking sheets with silicone baking mats or parchment paper.

PIPE BATTER AND REST:

1. Add mixture to a piping bag with a Wilton 10 or 12 top. Pipe circles onto a silicon mat or parchment paper.
   
2. Pop any air bubbles by slamming the sheets down on to the counter several times. Then pop the remaining air bubbles that are on top with a toothpick.
   
3. Allow the macarons to rest at room temp for 20-40 minutes. You should be able to touch the edges, and if the edges are sticky but not wet, you can place them in the oven. If the edges are still wet. You will need to allow them to sit a little longer.

BAKE AND COOL:

1. Bake in the oven for 5 minutes, then turn the pan for another 5 minutes and then turn for the last 5 minutes.
   
2. Remove them from the oven and check to see if they pull up easily. They should pop off the silicone or parchment without sticking. If they still stick, allow them to bake another 2 minutes, carefully keeping an eye on them. I prefer to use silicone but have used both.
   
3. Cool macarons completely.

MAKE WHITE CHOCOLATE GANACHE:

1. Heat the cream in a small saucepan until simmering. Remove the saucepan from the heat and mix in white chocolate. Mix until the chocolate is melted and the ganache is creamy. Refrigerate for 30 minutes.

TO FINISH:

1. Pipe the ganache onto the Macarons.
   
2. Add a little of the melted ganache to the macarons’ tops and add colored sprinkles and gold flakes.