Print your template and place in pans (2-3) under parchment paper - OR draw 1 1/2 inch circles on the underside of your parchment paper.
Stir the sugar and egg white powder into a small bowl.
In another bowl sift together the almond meal and powdered sugar at least twice.
In a copper or grease free bowl add the cream of tarter to your egg whites, beat them on low speed until foamy (with a hand mixer or by hand - not a big machine mixer).
Slowly add the sugar/egg white powder mixture as you beat the eggs.
Increase the speed to medium and beat until almost stiff egg whites, still glossy, but more firm that soft peaks.
Beat in food coloring gel, until uniform.
Gently fold in 1/3rd of the almond mixture.
Once its combined, add another third of the almond mixture, fold, and so on.
Add your batter to a piping bag with a large round tip (around 1 cm or less) and pipe rows of macarons.
Pipe into the smaller circle they will spread to the larger circle.
Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies for you to pop (with a toothpick)
Let the cookies rest between 45-60 minutes
This is a great time to make the ganache - in a small pot bring the cream to a simmer
add the flavored oil and stir
pour the cream over the chocolate, let it sit for 5 mins
stir it until it's smooth (if it's still chunky you can melt it over a double broiler
Let it cool, it will thicken so it can be pipped
Pre-heat your oven to as close to 290°F as possible, a little over is better than a little under.
Bake the cookies for 16-18 minutes. One sheet at a time.
Let the shells cool, then pop off the parchment paper
LIGHTLY brush some of the syrup to the bottom of the shells
Pipe the ganache onto half of the shells
Twist the other half of the cookies onto the ganache
Refrigerate the cookies and let them maturate, 1-3 days
Bring to room temperature then enjoy