Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
Using an electric whisk
slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy
increasing the speed of the whisk as the mixture stiffens.
Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms
wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons
then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
Meanwhile
preheat the oven to 160C/315F/Gas 2½.
Bake the macaroons in the oven for 10-15 minutes
or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
Meanwhile
for the chocolate filling
heat the double cream and chocolate in a saucepan over a low heat
stirring occasionally
until smooth and well combined. Add the brandy and butter and stir until smooth
then remove from the heat and set aside to cool completely.
Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.
