Method: 
For the Macarons

1. Sift the confectioners sugar and almond flour into a bowl.
2. Add the egg whites into a very clean bowl. Make sure eggs are room temperature.
3. Whisk egg whitesuntill begin to foam add the granulated sugar.
4. Add  vanilla then mix in. Continue to beat until stiff peaks form
5. Begin folding in the 1/3 of the dry ingredients.
6. Be careful to add the remaining dry ingredients and fold gently.
7. The final mixture should look like flowing lava and be able to fall into a figure eight without breaking.
8. Divide the mixture and add food color of your choice.
9. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
10. Pipe one inch dollops onto a baking sheet lined with grease proof paper
11. Tap on counter several times to release air bubbles. Allow to sit for about 20 minutes before placing in oven.
12. Bake at 150*c/300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

For Ganache:

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
2. Stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream.
3. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in colour and texture, about 4 minutes on medium-high speed.
4. Pipe ganache on macaroon and stick together and enjoy