DARK CHOCOLATE MACARALS

Method

Shells
Sift the powdered sugar and the almond flour.
In a bowl, mix the red food colouring with the egg whites, then use a silicone spatula to add it the powdered sugar and almond flour mixture.
Melt the cocoa paste in a double boiler or microwave.
In a small saucepan on the stove, bring the water and sugar to 118°C. When the syrup reaches 115°C, start whipping the egg whites in a mixer. Slowly pour the 118°C syrup over the whipped egg whites and cool to 50°C. Fold in the coloured almond mixture and, lastly, the melted cocoa paste.
Use a piping bag with an 11 mm smooth nozzle to form the macarals with a diameter of 2 cm on a sheet of baking paper. Let rest for 30 minutes.
Bake the shells at 150°C for 14 minutes with the valve open or leave the oven door slightly open.

Ganache
In a small saucepan, bring the cream to a boil, then pour it, in three rounds, over the chopped chocolate and emulsify with an immersion blender.
Add the small pieces of butter while continuing to emulsify.
Pipe some of the chocolate ganache onto a macaron shell. Top it with a second shell.