Summarize the following:
Fold the granulated sugar into the eggs in three even amounts. This forms the meringue. Depending on the type of coloring you're using, use about 10 drops of liquid coloring or just the tip of a knife for solid food coloring. Mix through using a silicone spatula. Fold the combined mixture together well with a spatula, over and over until smooth. If you lift a bit of the mix out with the spatula, it should form a thick ribbon as it drips back in. Alternatively, test a bit on a plate; it's ready if it forms a smooth dome and not a peak. It will need to be folded again if it looks like a peak. Pour the macaron mixture out onto the prepared sheet in a circular shape (it helps to draw the shapes onto the sheet first using a lid or other suitable circle template). Tap the edge of the baking sheet when you've piped all of the macarons onto the sheet––this helps the macaron mixture to settle in place. During this time, the macarons form a light top that isn't sticky. Place the macarons in the oven to bake for 10-15 minutes, or until they appear firm and glossy.  Pour the cream into a heavy based saucepan. Bring to the boil. Add the white chocolate, cut into small pieces. Allow to melt Mix the melted chocolate through, then add the violet syrup. Mix to combine. Remove from the heat and allow to cool before using. Repeat with all remaining macarons. Arrange on a pretty cake stand or favorite plate lined with a doily. These meringue treats also look wonderful as gifts arranged in rows inside a cake box or wrapped in clear cellophane.
Prepare the baking sheet by lining with parchment paper. Mix together the icing sugar and powdered almonds until well combined. Sift the granulated sugar into a mixing bowl. In another bowl - whisk the egg whites until firm. Add the food coloring to the meringue mix. Add the icing sugar and almond mix to the meringue mix. Pour the macaron mixture into a piping bag with a smooth piping end. Leave the macaron sheet to rest in a dry place for 15 to 30 minutes, minimum. Preheat the oven to 285ºF/140ºC . Remove from the heat and leave to cool before sticking them together. Make the ganache or filling while the macarons are cooling: Pipe the ganache onto a macaron and assemble another macaron on top, like a sandwich filling. Serve.