French Macarons with Chocolate Ganache

Sift together the powdered sugar and almond flour into a bowl to remove lumps and create a smooth texture. In a separate mixing bowl, beat the egg whites until frothy. Gradually add the caster sugar and continue beating until stiff peaks form. Gently fold the almond flour mixture and gel food coloring into the meringue using a spatula until the batter flows slowly like thick ribbon or wet sand consistency.

Transfer the batter into a piping bag. Pipe 1 1/2-inch circles onto a parchment-lined baking tray, spacing them about 1 inch apart. Tap the tray gently on the counter to remove air bubbles. Let the piped macarons rest for about 30 minutes in a warm, dry place until a slight skin forms on top.

Preheat oven to 325°F (165°C). Bake the macaron shells for 10 to 12 minutes. Allow the shells to cool completely before carefully removing them from the parchment paper.

To prepare the ganache, place the chopped dark chocolate into a bowl. Heat the cream until hot but not boiling and pour it over the chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Refrigerate the ganache for about 10 to 15 minutes until slightly thickened.

Transfer the ganache to a piping bag. Match similar-sized macaron shells together. Pipe ganache onto one shell from each pair and gently sandwich with the second shell. Store macarons in an airtight container.