Add caster sugar to the TM bowl. Mill 5 sec/Speed 9. Remove and reserve for later use.
Insert the butterfly in TM bowl.
Start with eggs at room temperature and separate the egg whites from yolks.
Add egg whites only and cream of tartar to TM bowl. Beat 2 min/37 degrees/Speed 3.
Start the TM 2 min/37 degrees/Speed 3. Slowly add the reserved sugar and food colouring through the MC whilst the machine is running.
Transfer the meringue to a large glass bowl.
Gently fold ½ of the sifted icing sugar, ½ of the almond meal through the meringue.
Add the rosewater and the remaining sifted icing sugar and almond meal.
Gently fold the ingredients through the meringue until they are combined.
Spoon the mixture into a piping bag with a 1cm plain tube. Pipe 4cm round macaroons onto tray leaving 1 inch for spreading.
Once the macarons have been piped drop the baking tray from a 10cm height to release any air bubbles in the macaron shells.
Leave the tray to stand for 30mins. This will allow a skin to form and the pretty frilly feet.
Preheat the oven to 130 degrees.
Bake macaroons for 15- 20mins, leave them on the tray to cool.
White Chocolate Ganache
While the macaroons are cooking add the white chocolate to a clean TM bowl. Chop 5 sec/ Speed 9.
Add cream to the chocolate mixture. Melt 2 min/ 50degrees/Speed2.
Pour the ganache into a bowl and allow it to cool before use.
Once the macarons are completely cooled and the ganache is at a spreadable consistency, sandwich the macaroons together with the ganache and dust with icing sugar.
Allow extra time when making this recipe to allow for the cooling time!Please ensure that the butterfly is in place to whip the egg whites and that the bowl and blades are perfectly clean. It is useful to fo a vinegar and hot water wash to the bowl and butterfly to ensure there isn't any oily residue which may stop the egg whites achieving the stiff peaks.