Combine icing sugar and almond meal and sift into a large bowl and set aside.
Using the whisk attachment on the Planetary Bench Mixer, whisk the first lot of egg whites in a clean, dry bowl with the almond meal and icing sugar.
Add egg white powder to egg whites mixture and start to whisk until soft peak.
In a small saucepan, heat caster sugar and water over low heat. Add desired food colouring and cook until it reaches 118 degrees.
Slowly pour sugar mix into the egg white mixture at ‘MAX’ for about 8 minutes, or until the mixture cools down. The mixture should resemble a thick lava.
Gently fold the almond mix with the whipped egg mix.
Place the final mixture into a large piping bag with a 13mm plain nozzle. Pipe 4cm disks on a tray lined with baking paper.
Allow them to dry for 30 minutes, or place in a 100°C oven for 5 minutes and until a skin forms.
Then bake at 135°C for 16 minutes until they have a firm outer shell and a foot has formed at the bottom of the macaroons.
Allow to rest for 2 minutes before removing from tray. Use a spatula to remove one and check if it has cooked on the bottom. If still sticky, place back in the oven for a further 2-3 minutes.
Once cooled, fill with ganache and stick together.
Ganache
In a small pot, heat up the cream until just boiling. Remove and add the chocolate. Allow to sit for 2 minutes
Add the butter. Use a stick mixer to blend until well combined.
