Directions

1. For Macaron shells. Heat sugar and some water in a pan until reaches 118 C. Mean while in a stand mixer whisk 100 g egg whites until foamy. Now when sugar reaches to 118 C, pour it over egg whites.
2. Keep whisking until mixture has stiff peaks and is cool to touch.
3. Shift 260 g Icing sugar and 260 g ground almonds.
4. Add in 90 g egg whites and colour.
5. Mix well with a rubber spatula or with a paddle attachment in a stand mixer.
6. Now fold in the egg whites in 3 batches.
7. Pipe on a parchment paper.
8. Let them rest for 10-15 minutes or until skin form on top of macarons and they are no more sticky to touch.
9. Bake in a preheated oven at 155 C for 12 minutes.
10. Open the oven, let the steam out , check macarons if not ready bake again for 2-3 minutes until done.
11.   Let the macaron cool on the same tray they baked.
12. Now for dark chocolate ganache filling, boil 200 ml cream, add in chocolate, mix until smooth. 
13. Let it cool. then pipe on macaron when its set.
14. For pear filling, boil pear puree with agar agar for 1 minute. Let it cool and set.
15. Blend it then sieve from a fine sieve.
16. Fill in a squeeze bottle or in a piping bag. Keep in fridge until pipe.
17. Now fill the macaron first with chocolate ganache pipe a round on the edge of macaron then fill the middle with pear filling. Cover with other macaron shell.
18. For decoration, melt dark chocolate, fill in a piping bag and pipe over macarons. dust with edible gold dust.
19. Chill in fridge before serving.