To prepare the necessary ingredients. Whites needs to be aged ( 3 days in the fridge and 5 hours at room temperature hold prior to you begin cooking )

In a bowl sift the almonds.

The almonds add procianoy powdered sugar. Mix well.

Whisk the protein to foam. Then add the sugar. Beat until soft peaks of snow.

Now the sugar-almond mixture gently with a spatula movements from the bottom up to mix with beaten egg whites. You should get a smooth sticky dough. Divide into 3 equal parts. I took red, green and blue dye. It is best to take the powder or gel. In any case, you can't take the liquid, as this will disrupt the structure of our delicate dough. And the macaroons just melt in the pan.

The dough pour into piping bags. I do this by using circles ( in a mug put the bag, then fill it with dough )

Squeeze the dough on a silicone Mat or baking paper ( If done correctly and the Mat is quality, nothing sticks, and formed a beautiful distinctive skirt). Leave the dough for 1 hour, so the "pasta" a crust so they don't crack when baking. Bake for 12 -14 minutes at 140 °C. When it is formed a beautiful "skirt" around the 6 minute open the oven. Then on the 9th minute again to open the oven. It is necessary to reduce the temperature in the oven. To get the macaroons out of the oven have to leave them to cool for about 30 minutes. Well cooled very well separated from the Mat. Now you can make the filling. For that chocolate to melt in a water bath and, stirring constantly, add the cream. The cooled cream to send to congeal in the fridge. Pour the cream into a pastry bag and glue in pairs halves of cakes.