Prepare two baking sheets, cover with parchment paper. Prepare a pastry bag with a large round tip.
In the food processor place the sugar and and almonds, process until very fine. Another alternative is to buy ground almonds and in which case, just mix the almonds and sugar in a bowl, stirring with a whisk or fork.
If you want the macaroons with the very smooth surface, you must sift almonds and sugar 2 times and discard what does not pass through the sieve (remember to reweigh).
Make a meringue- with mixer on high speed beat egg whites at room temperature until foamy (like a bubble bath) add granulated sugar, beating on medium-low speed, then continue beating on high speed until meringue forms hard peak, lifting the mixer should not move. Do not over beat.
Add a third of the almond mixture to the meringue stir about 5 times, to mix a bit. Add remaining almonds, and carefully incorporate into the meringue with as few turns as possible.
Take a teaspoon and place a small dollop on a plate if it flow and the peak disappear is ready, if too thick, mix 5 times and try again.
Spoon mixture into the pastry bag and pipe the macaroons so that they are the same size. This require practice, so do not despair. Bang the sheet a couple of time on the counter to break any bubbles.
Let stand for 30 minutes.
Preheat oven to 280F or 140C.
Bake the macaroons 1 tray at a time for 15-18 minutes. They should not brown. To make sure they are cooked with a table knife lift one and see which is cooked all the way.
Remove to a wire rack and let cool for 10 minutes. If they glue to the paper, place a few drops of water between the paper and the sheet, should come off almost immediately.
Let cool completely before filling.
For The Filling-
In a small pan or on the microwave heat the cream until star bubbling, pour onto the chopped white chocolate and let it stand for a minute.
Gently mix both together until smooth, add the lemon juice
Let it cool and get harder, do not refrigerate
Pair your macaroons shells according to size and shape.
Fill the macaroons placing the white chocolate ganache in between. Let stand refrigerated overnight.
Serve at room temperature. Keep refrigerated for up to 5 days.
Originally Submitted
6/10/2013
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