Begin whipping half of the egg whites in a stand mixer on med speed. Once they are at soft peaks, slowly pour the sugar syrup onto the beaten whites. Continue whipping until the mixture is lukewarm (around 115°F (46°C)).
Add the other half of unbeaten egg whites to the powdered sugar/ground almond mix and add the coloring to this mixture, to create a paste.
Add the whipped egg whites into the paste mixture in three parts. First mix vigorously by hand to eliminate lumps. The second part should be added more gently and the last amount folded in.
With a pastry bag fitted with a medium sized plain tip, pipe the shells (around an inch in diameter) on the baking sheet pan covered with parchment paper or a silicone mat.
Place in a 300°F (149°C) oven for around 12 minutes, turning carefully halfway through the baking.
Dark Chocolate Ganache:
Bring the cream to a boil
Melt the chocolate to 105°F (41°C).
Gradually pour the cream over the melted CARAIBE 66% BAKING BAR in several additions, mixing well with a spatula before adding more liquid.
Pour into a shallow dish or pan and place a plastic wrap directly on the surface of the ganache. Let the finished ganache set for a few hours in the refrigerator or overnight at room temperature.
When the ganache has set, pipe with a plain tip on the flat side of a macaron and stick another macaron on top- press to sandwich together.