French Macaroons and Southwestern Egg Rolls

For FHE on Monday night we were having a bake/cook off and so I decided to try my hand a French Macaroons and also to try out a recipe for Southwestern Egg Rolls that my dad gave me. The macaroons had a white chocolate ganache frosting filling which was really good. Here is the recipe for the cookies and the frosting. I got the recipe for the cookies from Carly's Kitchen, and the recipe for the frosting from Recipezaar.
Basic Macaron Recipe
3 egg whites or 100 g. weighed
50 gr. granulated sugar
200 gr. powdered sugar

110 gr. blanched almonds, whole or ground
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue.
2. Combine the almonds and powdered sugar in a food processor and give them a quick pulse if you use already ground almonds. It will break the powdered sugar lumps and combine your almonds with it evenly. If you use whole almonds, pulse thoroughly for a minute or so.
3. Add them to the meringue, and start to give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flatten on its own, you are good to go. If there is a small beak, give the batter a couple more folds.
4. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto baking sheets lined with parchment paper.
5. Preheat oven to 300 degrees. Let the macarons sit out for an hour to harden their shells a bit and bake for 10–12 minutes, depending on their size. Let them cool completely before filling.
6. Pipe or spoon some of your filling on one shell and sandwich with another one
White Chocolate Ganache Frosting
1/2 cup heavy cream
12 ounces white chocolate, chopped
4 tablespoons butter
Directions
In a small, heavy saucepan, heat the cream just until it starts to simmer.
Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.

Then the recipe for the egg rolls is;
2-3 boneless chicken breasts cooked and shredded with a fork
1 package of taco seasoning
1 can of mixed corn (yellow and white)
1 can of black beans
1 package of egg roll wraps
1 bag of shredded cheese

Directions
Prepare the chicken with the taco seasoning as on back of package
Mix the chicken mixture with the corn and black beans (of course you will want to drain and rinse both of those)
Put the egg roll wrappers with a corner pointing toward you. Put a teaspoon or so of the mixture and the a pinch of the cheese and the roll up like an egg roll.
Drop into your deep fryer or a heavy pot about 1/2 way full with oil and cook until they start to turn golden.
Take out of the fryer and let drain on paper towels.
Good Luck!!
P.S. I will post pictures tomorrow.