Lemon Macaron with Lemon White Chocolate Ganache

Macaron:
7 ounces confectioner's sugar, divided
4 ounces almond flour or meal
4 large (4 ounces) egg whites, room temperature
Pinch of cream of tartar
3 1/2 ounces granulated sugar
Food coloring

Lemon White Chocolate Ganache:
8 ounces white chocolate
4 ounces heavy cream
1 ounce butter
1 lemon, juiced and zested

Directions

1. Macaron: Preheat 325F. Line baking sheets with parchment paper or silicone mats on top of paper templates.
2. In the bowl of a food processor, fitted with metal blade, blend about a third of the confectioner's sugar with the almond flour into a fine powder.
3. Transfer to a mixing bowl with remaining confectioner's sugar.
4. Using a drum sieve, sift mixture four times onto a sheet of parchment paper. set aside.
5. To make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, whip whites and cream of tartar on medium speed until foamy.
6. Gradually add granulated sugar.
7. Once all sugar is incorporated and the mixture is thick, scrape down sides of bowl, add food coloring and increase speed to high, whipping until stiff, firm, glossy peaks form.
8. To complete the macaronnage: Add 1/3 of the sifted almond flour mixture to the meringue and fold using a large spatula.
9. Fold in the rest of the flour in two more additions, then check for the correct consistency; the batter should be firm, have a glossy shine and drip slowly from the spatula.
10. Transfer batter to a pastry bag fitted with a 1/2 inch plain round tip (#12) and pipe 1 1/3 inch rounds on parchment lined baking sheets.
11. Rap the bottom of each sheet on work surface to release trapped air.
12. Let stand at room temperature for 30 to 40 minutes.
13. Check for a slight crust to form on the macaron.
14. The macarons should not stick to your finger when lightly touched.
15. Bake macarons one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 12 minutes. If the macarons are still soft inside, lower oven to 300F, cover with aluminum foil and bake for a few more minutes. If the tops look too crinkled, your oven temperature may be too hot.
16. Allow macarons to cool on baking sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.
17. Lemon White Chocolate Ganache: Chop the white chocolate and place in a bowl.
18. Heat heavy cream and butter over medium heat on your stove until tiny bubbles appear around the edges.
19. Pour the heavy cream over the chocolate and let it sit for 30 seconds. Start stirring until the chocolate is completely melted.
20. Add lemon juice and zest and stir again.

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