Preheat oven to 125°C or 115°C fan. Grease 2 large baking trays and line with non-stick baking paper (such as Multix Bake). Sift the almonds and icing sugar into a bowl.
Using electric beaters, beat egg whites until soft peaks form. Gradually add sugar, beating constantly. Beat in vanilla bean paste. Use a spatula to scrape into a large bowl.
Fold almond mixture into meringue mixture in 3 batches. Tint half mixture pink with red food colouring. Transfer white mixture to a piping bag fitted with a 1.5cm plain nozzle. Pipe 4cm rounds, trying to keep them flat rather than peaked, onto trays. Tap gently on the bench to expel any large air bubbles, and stand, uncovered, for 30 mins. Do the same with the pink mixture.
Cook macarons for 25 mins, swapping the trays from top to lower shelf halfway through cooking. Carefully transfer to a wire rack to cool completely.
Tint half the chocolate pink and sandwich 2 pink macarons together with white chocolate, and 2 white chocolate macarons with pink chocolate. Leave to set, then package as desired.