Using a circle cutter about 1.5" in diameter, draw 60 circles onto 3 pieces of parchment paper. Flip the paper over so that the marker is facing down and use the sheets of parchment to line 3 sheet pans.

Sift the ground almonds and the icing sugar together using a medium sieve. If there is a large amount of large almond pieces left, weigh them and replace them in your original measurement of almond flour. Set aside.

Whisk the egg whites until they reach firm, glossy peaks. While the egg whites are whisking, gradually add in the caster sugar along with any food colouring that you plan on using to colour the shells.

Once the egg whites have reached firm, glossy peaks, use a spatula to add them to the almond flour and icing sugar mixture, mixing them in with the spatula until the mixture is homogenous.

Now, it's time for the macaronnage. Using a plastic scraper, press down on the mixture, going back and forth and forward. We do this to press some of the oxygen out of the egg whites. Do this for no more than five minutes until the mixture forms  a ribbon on the scraper.

Transfer your mixture to a piping bag fitted with a plain tip about 8mm in diameter. It's easier to fill the bag if you twist the end with the tip closed and fold back the top of the bag when filling.

Now, take you piping bag over to your parchment lined trays and begin to pipe your macarons! Position your tip at a slight angle to the tray and gently apply pressure until the mixture nearly fills the entirety of the circle. Finish off with a flick of the wrist and repeat to pipe the remainder of the trays.

When an entire tray has been piped, tap the tray on the counter a couple of times to release any air bubbles.

Preheat your oven to 325 degrees Fahrenheit. While the oven is preheating, allow the macarons to sit for at least 30 minutes. This allows them to develop the pieds that are a classic feature of French macarons.

After 30 minutes bake one tray at a time for 10-12 minutes. Check them after 8 minutes to see if they're wobbly. If they are, bake for another 3-4 minutes.

While the macarons are baking it's time to make the ganache.

Bring the cream to a simmer over medium high heat, making sure that it doesn't boil over or scald.

While the cream is coming to a simmer, roughly chop your passionfruit chocolate.

When the cream has come to a simmer, pour it over the chocolate and allow it to sit for a couple minutes before stirring to combine. If there are any lumps in your ganache, strain it through a fine mesh sieve

Set the ganache aside in the fridge to allow it to cool enough to pipe.

Once all the macarons are done baking and have cooled to room temperature, it's time to fill them!

Marry the cookies in pairs on your parchment paper one row flat side up and one row flat side down.

Remove your ganache from the fridge. It should be viscous but not too hard. You also don't want it to be too runny or it will run right out of your macarons. If it's at all warm, wait until it's fully cooled.

Take your cool ganache and add it to a piping bag fitted with a plain tip about 5mm in diameter.

Pipe the ganache onto each upturned shell. I like to pipe any filling in concentric circles so that it's more even and I don't have to rely on the top cookie to press down any filling and possibly break the cookie.

Once you've piped filling onto all the shells, put the tops on and you're almost done!

If you'd like, you can roll the sides of the macaron in toasted coconut so that it sticks to the ganache.

Now comes the hard part of waiting 24 hours to eat your macarons. This is also an essential step as it helps the cookie and the filling to really meld together. Store your macarons in an airtight container in the fridge until ready to eat.