Styrian macarons

Preparation

• Almond mixture: finely grind the ground almonds with the powdered sugar in a high-powered blender, then sift the mixture twice to make it extra fine.
• Protein and sugar syrup: Bring water, sugar, and food coloring to a boil in a saucepan and simmer briefly. Meanwhile, beat 45 g egg whites until stiff, then slowly pour the hot sugar syrup into the beaten egg whites and continue beating until a shiny meringue mixture forms.
• Macaron mixture: Add the remaining 45 g egg whites to the almond and powdered sugar mixture and mix. Carefully fold in part of the meringue, then add the rest until the mixture has a smooth, creamy consistency. Using a piping bag, pipe evenly sized dots onto a baking sheet lined with parchment paper and let rest on the sheet for about 30 minutes before baking. Then bake at 140°C for about 15 minutes.
• Chocolate ganache: Bring the heavy cream to a boil, add the chocolate, and stir until melted. Stir in the gelatin, which has been previously soaked in cold water and squeezed out, and season to taste with pumpkin seed oil. Chill the ganache until firm.
• Filling the macarons: whip the cooled ganache and fill a piping bag with it. Carefully fill the flat side of the macarons with it and assemble them.