French Macroons

Ingredients
Almond meal 250 gm
Icing sugar 430 gm
Egg whites 200 gm
Caster sugar 60 gm
Salt a small pinch
Cocoa powder 2 tbsp or gel edible color (pink or any desired)
For Ganache:
Cream 30 gm
Chocolate 100 gm
Method
Pre heat oven at mark 3, line parchment paper on cookie tray and draw 2 inch circles with the help of pencil on distance.
Sift almond meal, icing sugar and salt twice.
Beat egg whites till frothy add caster sugar and beat with electric beater for 10 mins.
Add cocoa powder or gel color, mix and beat more.
Fold sifted almond meal, icing sugar and salt into egg mixture it will take 40-50 folds to for smooth creamy batter.
Fill piping bag with this mixture and pipe on lined tray circles.
Bake them for 20 minutes.
For Ganache Filling:Put cream into pan add chocolate, cook till chocolate melts.
Remove and keep a side on room temperature till cool and thicken into creamy.
Now fill this ganache into piping bag and pipe on baked macaroon put another piece of macaroon to make sandwich.