Makes 40 macarons.
In a bowl, cook the sugar and water at 118c, whip the 75 gr egg whites to soft peak consistency, when the sugar is ready pour over the meringue slowly and mix slowly till the temperature is reach 40c, add the color into the meringue and in different bowl sift the icing sugar, cocoa powder and the almond meal, then pour the 75 gr egg whites into the icing sugar and the almond meal, make a paste and once the meringue is ready fold gently the meringue into the paste, mix till is get shiny and little bit loose texture.
Add the drop of red color into the meringue and fold with the paste.
Get a piping bag with a plain nozzle 8mm diameter, and pipe little ball on silicone paper. Leave it to dry for 1hr, before to bake at 160c for 12 min in conventional oven.
Once cool turn the macaron and fill them in the middle with your ganache.
Boil the cream, pour over the chocolate, mix and add 40c add the butter, mix and keep at room temperature till ready for use.
Recipe courtesy of Melbourne Macaron.
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