• Preheat the oven to 300 degrees. If you have a convection oven, now is the time to use this setting.
• Line baking sheets with silicone mats or parchment paper.
• In a mixing bowl, whisk together confectioners' sugar and almond flour.
• Sift the mixture through a baking sifter to remove any clumps.
• In separate mixing bowl, beat the egg whites, cream of tartar, and a pinch of salt with a mixer on medium speed until it becomes frothy. Increase the speed to medium high; gradually add the sugar and beat until stiff. The mixture will become shiny and will take several minutes (as many as 5).
• Gently fold in the egg whites into the sugar-almond flour until combined.
• Add a drop or two of food coloring and the almond extract and fold again until incorporated.
• Put the mixture in a pastry bag (with a large round tip).
• Pipe macarons onto baking sheets. You should be able to get about 24 on a standard size sheet.
• Tap (slightly lift and drop) the baking sheets on the counter to release any air bubbles.
• Let the cookies sit at room temperature on the baking sheets until the tops are no longer sticky to the touch, this takes 15 minutes to 1 hour. Length depends on where you live and the weather that day.
• Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," on the bottom edge of the cookie, about 20 minutes.
• Let cookies cool.

Chocolate Ganache

• Put chocolate chips and heavy cream, and instant coffee into a double boiler with water on the bottom. Heat over medium heat and stir until chocolate and cream are melted together.
• Stir until smooth. Turn off heat and Set aside to cool.
• Gently peel the cookies off the baking sheets and spread the chocolate ganache on one side of a cookie. Place another cookie on top and gently press them together.
• Repeat until you have no cookies left.