Macroons: Whip the egg whites until medium peaks can be seen. Add the vanilla and red food colouring at low speed a little at a time until the desired pink is achieved. By hand, fold in the ground almonds, sugar and cornﬂour.
Carefully transfer the egg and almond mixture into a piping bag. Cut off the end of the piping bag and pipe mounds onto 2 baking trays lined with baking paper about 10cm apart. Leave to sit on the counter until a skin forms on the top.
Bake in an oven preheated to 180 degrees C for 15–20 minutes, or until pale golden brown.
Remove from oven and cool on the trays. Peel off the baking paper from the base of each macaroon.
Chocolate Cream Filling: In a saucepan bring the cream almost to a boil. Pour over the dark chocolate and allow to sit until the chocolate is melted. Stir the chocolate/cream mixture to combine well. Transfer to a piping bad and cut of the tip. filled.
To Serve: Pipe the chocolate filling onto one macaroon (the base) and sandwich with another macaroon (the top). Continue until all the macaroons have been used.