Macaroons or almond cakes

Products:
almonds (ground) - 110g
icing sugar - 225g
egg (protein) - 4 pcs.
granulated sugar (fine) - 50g
food colorings
for ganache:
cream (fat) - 30g
milk - 125g
chocolate (53%) - 125g.
A layer for macaroon - ganache - it is advisable to cook in a day. Ganache cooks very quickly, but takes a long time to freeze. Cut the chocolate into small pieces. Bring milk and cream to a boil. Add the pieces of chocolate, stirring all the time, bring to a boil, remove from heat and immediately pour into a deep plate, cover tightly with cling film, allow to cool to room temperature, then refrigerate overnight. Remove from refrigerator 2-3 hours before using.
Grind the almonds into a powder in a coffee grinder, add the icing sugar and sift through a fine sieve. This mixture must be dry, so dry it in the oven at 60 ° C. Beat the whites, gradually adding granulated sugar. Add the almond-sugar mixture to the egg whites, mix well with a spatula, add the dye and mix well again. The egg mixture should be thick and stringy. Put this mixture in a pastry bag with a nozzle about 8 mm in diameter. On a baking sheet covered with parchment paper, squeeze circles about 3 cm in diameter.
Leave the baking sheet on the table for 1 hour to crust. This is a very important phase, if the crust does not form, then the surface of the macaroon will crack during baking. You can check for the presence of a crust by touching the surface of the egg mass with your finger. If your finger does not stick, you can put it in the oven and bake for 12 minutes at 160 ° C. After 5 minutes, turn the baking sheet until the cookies are evenly baked. Fasten the cooled macaroons with ganache.