Ingredients
White chocolate ganache
Method
1.Preheat oven to 150°C. Grease oven trays; line with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and essence, beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar, ground almonds and coconut, in two batches.
3.Spoon mixture into piping bag fitted with 1cm plain tube. Pipe 4cm rounds about 2.5cm apart onto trays. Tap trays on bench so macarons spread slightly. Stand 30 minutes.
4.Bake macarons about 20 minutes. Cool on trays.
5.Meanwhile, make white chocolate ganache: Bring cream to the boil in small saucepan. Remove from heat; pour over chocolate in small heatproof bowl, stir until smooth. Stir in liqueur. Stand at room temperature until spreadable.
6.Sandwich macarons with ganache. Serve dusted with extra sifted icing sugar.
