Preheat the oven to 160'C.
Whisk the egg whites with 150g caster sugar. Whisk until you have a stiff and glossy meringue mixture.
Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray.
Leave the macaroons to dry slightly for 15 minutes at room temperature and then bake in the preheated oven for 10-15 minutes.
Allow to cool thoroughly before filling.
Place the cream and the honey in a pan and bring to the boil. Once at boiling point pour over the chocolate and whisk together. Leave to cool in the fridge for at least an hour.
Fill half of the macaroons with the honeyed ganache, top with a second macaroon shell and serve with a dusting of cocoa powder.
«To cool the filling for your macaroons more quickly, place the filling in a bowl and cool down whilst stirring over a bowl of ice.»