Place the almonds and icing sugar into a food processor

Blitz until super fine

Place the egg white into a mixing bowl

Add the salt and whisk on a low speed until soft peaks form

Add the caster sugar one teaspoon at a time, mixing continuously, until the sugar has dissolved

Once all the caster sugar has been added, whisk until glossy white and stiff peaks have formed

Sprinkle the almond mixture on top of the egg whites

Gently fold the ingredients until combined

Add the food colouring and continue folding gently until the colour has mixed in

Place a 1cm round nozzle into a piping bag

Place the mixture into the piping bag

Pipe even, small round discs onto a lined baking tray using a simple squeeze method

Do not swirl the mixture into circles, and try and keep the top as flat as possible

Tap the baking tray twice, turn the top and bottom to be left and right, and tap twice again

Leave to stand for an hour

Preheat the oven to 135° Celsius

Bake for 18 minutes

Remove from the oven

Gently lift the baking and add a few drops of water onto the baking tray (this will make them easier to lift off)

Leave the macarons to cool completely on the tray before filling

Place the cream into a small sauce pan

Bring to the boil

Remove from the heat and add the chocolate

Stir until the chocolate has melted

Set aside to cool

Once cool, whisk until thick

Gently apply a decent layer of the ganache to the bottom of a macaron

Sandwich another macaron to this

Place onto a lined baking tray

Once you have assembled all of the macarons cover with cling film

Place into the fridge at least overnight, or for 2 days if you can wait! This allows the flavours to develop

Serve at room temperature