Add the ground almonds and icing sugar into a food processor, blitzing for 15-20 seconds before giving the processor a little shake to break up the clumps. Continue this until the mixture resembles flour. You then want to sift the mixture and use a spatula to grind down any larger pieces.

In a separate large glass bowl separate your egg whites. To prepare the meringue first whisk your egg whites with an electric whisk or food mixer for a few minutes on a low speed until they turn opaque. Then turn up the speed and continue until you get peaks that hold their shape.

You then want to add the caster sugar a tsp at a time whilst you continue to whisk your eggs. You want to continue until the sugar has all dissolved.

Add in half your ground almond mixture and fold in with a spatula, once combined add in the other half. To get rid of any air bubbles fold the mixture against the side of your bowl around 40 times.

Tap the tray on your work surface to get rid of any air bubbles and leave to one side for the outside of the shell to crust over.

Place in a preheated oven at 130 degrees Celsius on the middle shelf for 10 minutes, before removing and leaving to cool.

To make the ganache cut your chocolate into small chunks and boil the cream. Pour the boiled cream over the chocolate and mix until combined and the chocolate has all melted. Leave to cool and use your electric whisk to whisk up your ganache before popping it into a piping bag, again with the #12 piping tip.

The ganache can then be used to sandwich your macaron shells together. For better macarons you can leave the shells in an airtight container and popped in the fridge over night before sandwiching your shells together.