Place the double cream into a saucepan and bring to the boil. When the cream has boiled, remove it from the heat and whisk the milk chocolate until you have a smooth mixture. Pour the chocolate filling into a bowl and place it in the fridge and allow it to cool.
When the mixture is cool fill a piping bag with the ganache.
Preheat the oven to 160'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.
Place the water and the caster sugar in a saucepan and heat to 118'C, stirring continuously. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture. Add a spoonful of the meringue mixture, mix together and then fold in the rest of the meringue. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook for 10 minutes, turning the baking tray around after 5 minutes.
Allow the macaroon shells to cool completely before filling.
Fill half of the macaroon shells with the chocolate ganache and then top with a second macaroon shell.
«Try zesting some orange or limes into your ganache or add a drop of liqueur.»