Basil Macarons Filled with Basil Ganache

Mise-en-place: 
0 	Pre-heat	oven to 300F Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.		
2 Weight all the ingredients in separate bowls. The	egg whites can be directly taken from the fridge and do not require	aging.
Prepare dry ingredients:
4 Add	egg white powder to the bowl containing the granulated sugar and mix well.
5 If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
6 Sift the almond flour and powdered sugar. Do this two times.
7 Finely grind dried basil leaves in a food processor. Sift through a fine	mesh. Note: keep all the containers covered with lids.
Prepare the French Meringue:
9 In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
10 Gradually	add the granulated sugar/ powdered egg white mixture, continue	whipping on medium speed until glossy stiff peaks
Macaronage:
12 Addhalf of the meringue to the almond flour / powdered sugar mixture.
13 Add gel food coloring.
14 Fold	gently with a spatula until the dry ingredients are incorporated.
15 Add	the remaining meringue.
16 Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
Piping: 
18 Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open.
19 Pour	the macaron batter into the pastry, remove from the cup.
20 Pipe	circles onto the tray with silicon mat or pre-printed template undera piece of parchment.
Resting and baking:
22 Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
23 Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for15-18min.
24 Use	an oven thermometer to make sure the oven is not too hot.	
25 Let the macarons cool before removing from the baking surface.
Filling macarons:
27 Fit a small tip, I recommend tips like 4B, 1M for nice piping designs, inside a pastry bag. Place inside a tall measuring cup or deli container.
28 Pour the ganache inside the bag.
29 Take 1 macaron shell, pipe the ganache in the center
30 Take another macaron shell and sandwich the filling. The best ratio of macaron to filling is 2:1.
BASIL WHIPPED GANACHE RECIPE:
32 Bloom gelatin by placing in a bowl containing at least 6 times the weight of gelatin sheets in cold water.
33 Wash and dry the basil leaves. Finely cut the basil as chiffonade.
34 Bring heavy cream, inverted sugar, and salt to a light boil. 
35 Pour mixture over basil, mix using a hand blender, let steep for 10min. 
36 Strain the basil leaves, re-heat the heavy cream mixture and add any additional heavy cream to complete the 250g
37 Pour over chocolate, let sit for 30s - 1 min, do not disturb.
38 Stir gently with a spatula first then emulsify with a hand blender.
39 Squeeze water from the gelatin, add to the chocolate mixture and mix with the hand blender. Avoid making too many bubbles.
40 Cover with plastic wrap, let cool to room temperature and place in the fridge for at least 8hr to set. Best to do overnight. 
41 Remove from the fridge and place in the bowl of a stand mixer, whip with a whisk attachment, do this at a low setting until smooth and fluffy, be careful to no overwhip or the ganache could break.