With macarons, precise ratios are everything. An exact ratio, measured precisely in grams with the aid of a kitchen scale, yields perfectly crisp and delicate cookies. We learned our macaron ratios from the great French pastry chef Pierre Hermé, along with the technique of using an Italian meringue: a hot sugar syrup beaten into softly whipped egg whites. This creates a more stable mixture, which will help yield a batch of nice and even little cookies perfect for filling with luscious pomegranate ganache. To produce the pink tint for these, we prefer powdered food coloring, since the colors tend to be more true. Unfortunately, natural, vegetable-based powders don’t produce colors that are intense enough, though if you’re looking for pretty pastels, they’ll work beautifully. Gels and liquid colors can come in a variety of intensities, but be careful: You can easily add too much liquid to your batter, throwing off the proportions. This could change the consistency and affect the final cookie.
To make the ganache: