Crack eggs, separating yolks and whites. Let whites age in fridge for 1 week. Sieve icing sugar and fine bleached almond meal twice, 3 days prior to making, let it sit in a cool place but not in the fridge.
Boil water and sugar to 120°C, whisk half the egg white and pour the boiling sugar slowly into the egg, increase the mixing speed once all the sugar is added. While this is mixing, mix the rest of the egg whites with the almond meal. Once the sugar mix has cooled a little to body temp, mix in the almond meal mix. Mix by hand until almost not stable then add food colouring.
Prepare the baking tray, lined with baking paper and piping bag in advance as the macarons should be piped very quickly.
Pipe desired size with plenty of room in between. Once the tray is full, hold the tray in the air with one hand and with the other tap it hard from underneath until the macarons have spread a bit. Put the trays to one side until the macarons have formed a skin and are firm in texture.
Put in to a preheated oven at 160°C for 6-8mins, turn the tray 180° and leave the oven door slightly ajar, reducing the heat to 120°C. Cook until the macaron is easily moved from the paper.
Once cooked, remove the paper with macarons still on, from the hot tray and lay on a cool bench until cool. This ensures they do not dry out.
When cool, fill with a ganache filling.
Place cream, butter, glucose and cut open and scraped out vanilla pod into a saucepan and bring to the boil. Pour the cream mixture onto the chocolate and mix, taking out the vanilla pod. Leave to set with glad wrap on surface overnight on bench. Fill macaron shells with ganache the next morning.