French Macarons - Chocolate

1. Preheat oven to 280° F. 2. Whisk the egg whites. Add caster sugar and continue to whisk until stiff peaks form. Then add a few drops of food coloring. 3. Sprinkle in the almond and icing sugar mix and fold in with a spatula. If you think your batter is too dry, add some more liquid egg whites. It should have a soft consistency that smooths on top when mixed. 4. Place the silicone mat or baking paper onto a baking tray. Fill a piping bag fitted with an 8mm nozzle with your mixture and pipe out into even-sized pieces. Gently tap the tray on the counter to smooth out the surface of your macaron shells. Leave to crust for 15-20 minutes or until the shells are not sticky to the touch. 5. Bake at 140 degrees for 12 minutes or until firm enough to peel off the mat, but not golden. CREAM: 6. Whisk egg yolks with some sugar. Boil cream and the rest of the sugar, and mix together with whisked eggs. 7. Put everything into the chocolate while still warm, so the chocolate melts. 8. Let cool down a bit, then insert into a popping bag and fill the macaron shells with chocolate ganache. Decorate if you wish.