Flour Mixture

1. Mix and sift icing sugar and almond flour
2. Blend or food process to minimize grain size

Merengue Mixture

1. Wisk egg whites on medium until foamy
2. Add cream of tartar or lemon juice to stabilize
3. Add food coloring and flavor extract as desired
4. Wisk on medium until soft peaks form
5. Mix on low speed while gradually adding granulated sugar
6. Wisk on high until stiff peaks form (about 5 -8 minutes)

Batter

1. Fold flour mixture into merengue mixture (about 50 folds)
2. Batter should have magma‑like consistency, and soft toffee‑like sheen
3. Transfer batter to a piping bag with plain round tip - batter should just start ooze out of the tip of the piping bag; if it stays inside the bag it's too stiff, if it drips out too fast it's too runny
4. Pipe rounds on parchment paper (use double layered, air filled cookie sheet)
5. Tap sheet against counter surface multiple times to release trapped air
6. Let stand at room temperature for 30-45 minutes until cookie surface has formed a dull skin
7. Preheat oven to 375°F
8. Reduce oven to 325°F
9. Bake one sheet at a time for about 7-10 minutes
10. Feet should form around 2-5 minute mark. If feet form early, or macaron skin starts to crack, open oven door to reduce temperature
11. Between each batch, bring oven temperature back to 375°F for five minutes, then reduce to 325°F for baking
12. Remove from cookie sheet and let cool before filling

Ganache Filling

1. Heat cream in a sauce pan until it just comes to a boil
2. Remove cream from heat and stir in chocolate chips and butter/margarine
3. Chill for 1hr before piping into macarons

Butter Cream Filling

1. Heat cream in sauce pan until it just comes to a boil
2. Allow cream to cool
3. Mix butter and icing sugar until creamy
4. Slowly add cream, food coloring, and flavor extract as desired
5. Pipe into macaroons