6 oz slivered blanched almonds (2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3 tablespoons granulated sugar
Red and green food coloring
Beat egg whites with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.) Divide batter into 3 bowls.
Add a drop of food coloring and leave one bowl plain.
Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening.
Line 2 baking sheets with parchment paper.
Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets.
Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 minutes.
Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
For the ganache, I am using ready to use butter creme filling.
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
As you can see from the pictures above, my macaroons didn't turn out quite right. Some are smooth and some are not due to uneven heat in my oven and also due to the open method to switch the cookies rack.
I also need to practice more to create the round shape.