Jaffa Chocolate Macarons

Sift the icing sugar, almond meal and cocoa together through a fine sieve into a large bowl.

Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the cream of tartar and whisk until firm peaks form. Gradually add the caster sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves. Add to the almond mixture and stir to combine (the mixture will be quite firm).

Preheat oven to 150°C. Line 2 oven trays with baking paper. Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe mixture into 3cm rounds on the lined tray. Use a wet finger to smooth the peaks. Set aside for 1 hour (this will help form a crust when baking).

Bake in preheated oven for 25 minutes, swapping trays halfway through cooking or until firm to the touch. Remove from the oven and set aside to cool on trays.

To make the white chocolate and orange ganache, place the chocolate, cream, orange rind and Cointreau in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Place in the fridge for 30 minutes or until almost firm.

Gently spread ganache onto the base of a macaron and sandwich with another macaron. Repeat with remaining macarons and white chocolate ganache. Place on a serving plate and dust with cocoa powder to serve.