Prepare the ganache in advance to allow it to cool down.
Line the baking trays with baking paper or silicone sheet (you need 2 baking trays + 2 that will stay empty for cooking)
Take out all the ingredients (egg whites a few hours in advance) and tools needed: silicone spatula, piping bag + round nozzle, scale and a big bowl
You can make your own icing sugar in the Thermomix by mixing the 200g of sugar at speed 10 for 1 minute.
Mix together the ground almond and the icing sugar in the Thermomix (20 sec, speed 6) or a food processor (not a blender) to remove any lump. Don’t overheat the powder though! Tip out and reserve in the big bowl.
Clean the Thermomix bowl and dry thoroughly. Put the egg whites in the TM bowl and put in the butterfly whisk
Leaving the measuring cup off, whisk on speed 3.5 (don’t set any time)
When the whites start to foam, add 1/3 of the sugar through the hole. Continue whisking until the sugar is absorbed then add the second 1/3 of sugar. When the egg whites start to firm up, add the last 1/3 of sugar. Continue whisking until the egg whites are really firm and add the food colouring (quantity is up to you but add a small amount at a time until you’re satisfied with the result).
Stop whisking at this stage and carefully remove the whites from the bowl with the spatula into the bowl where the ground almond and icing sugar mixture is sitting.
Now use a silicone spatula to fold in the almond mixture. Cut in the middle of the bowl with the spatula and turn the bowl a 1/4 to the left (if you’re right-handed, to the right otherwise). Continue doing this until all the almond is mixed in. Now you don’t have to be too delicate here as you want the mixture to be well mixed and it should form a ribbon when pouring it from a height.
As soon as this is done, put the mixture in a piping bag with a round nozzle (about 1 cm wide). Evacuate any air out of the opening of the piping bag using your hand and push the mixture towards the nozzle to remove air bubbles.
Hold the piping bag firmly in your hand as shown in the picture and move to your ready lined baking tray. With the nozzle about 0.5 cm away from the tray (at a 45 degree angle) pipe out a small amount of the macaroon mixture (about a walnut size).
Continue piping a line of macaroons well spaced (they will spread out while resting). See picture to see how to arrange them on the baking tray.
Let the macaroons rest for 1 hour at room temperature
Preheat your oven at 150C (even less if your oven tends to overheat) with an empty baking tray in it. It’s important to do that (as mentioned in the points above) so the crown is formed while they cook.
Add the tray with the macaroons on top of the empty tray and cook for about 10 minutes (again, check them through the window to make sure they don’t get yellow)
When they’re cooked, leave them out for a few minutes before carefully lifting them out with a thin spatula. Don’t worry if they look a bit too soft underneath.
Fill them with your ganache and store in an air-tight container in the fridge for at least 2 days before eating (I know it’s torture but they are much, much better after 2 days as the flavors will have developed!). They also freeze very well…