Macarons

1. In a food processor combine almonds and ¾ cup confectioners’ sugar. Process until powdery fine (about 2 minutes). Sift with remaining 1 cup confectioners’ sugar.
2. In a large mixing bowl beat egg whites and salt with whisk attachment on high speed of electric mixer until soft peaks form (tips curl). Beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form.
3. With a rubber scraper fold half of the almond mixture into egg white mixture; fold in remaining almond mixture until smooth. Stir in vanilla.
4. Divide mixture among as many bowls as desired number of colors. Gently stir food coloring into each portion. (If using 3 different colors, use 5 drops for each portion of batter.)
5. Line cookie sheet with baking parchment. Fit pastry bag with ¼-inch round tip or snip one corner of an unpleated plastic sandwich bag to make ¼-inch opening. Fill with one color of macaron mixture. Pipe 1-inch mounds onto parchment about 1 inch apart, smoothing point of mound with the tip of the bag. Let stand 20 to 30 minutes or until tops are no longer sticky. Repeat with other color(s) if applicable.
6. Position oven rack in center of oven. Preheat oven to 300°F. Bake for 13 to 15 minutes or until bottoms just begin to brown. Cool 2 minutes on pan. With a spatula lift cookies from parchment; cool thoroughly on a wire rack.
7. Spread 1 scant teaspoon of cooled Ganache on the flat side of one cookie; sandwich with flat side of another cookie. Store in an airtight container up to 3 days.

‍

Ganache

1. Place chocolate in a medium bowl. In a small saucepan heat cream and butter over medium heat until mixture begins to boil.
2. Pour over chopped chocolate; let stand 1 minute. Whisk mixture until chocolate melts. Whisk in vanilla. Cool to room temperature.