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1
For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
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2
In a food processor, blend the almonds until finely ground.
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3
In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute.
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4
Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes.
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5
Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using.
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6
Using a spatula, fold in the ground almonds and powdered sugar until combined.
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7
Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet.
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8
Bake for 15 minutes until slightly puffed.
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9
Cool completely on the baking sheets, about 30 minutes.
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10
For the filling: Place the chocolate and cream in a medium bowl.
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11
Place the bowl over a pan of barely simmering water.
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12
Stir until the chocolate is melted and the mixture is smooth, about 2 minutes.
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13
Refrigerate until thick enough to spread, about 25 minutes.
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14
To assemble: Spoon the filling onto the flat side of half of the cookies.
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15
Place the lollipop sticks in the middle of the filling and gently press the remaining cookies on top.
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16
Allow the filling to set at room temperature, about 1 hour.
