Preheat oven (electric cooker: 100°C/circulating air: 75°C/gas: not suitable). Line two baking trays with baking paper. Grind almonds very finely in the universal chopper.
Beat the egg whites, 1 pinch of salt and sugar with the whisks of the mixer until the sugar has dissolved. Sift the icing sugar over it and beat the beaten egg whites until very stiff. Fold in the almonds.
Divide the mass in thirds. Colour 1/3 pink with red food colouring, 1/3 blue and fold in the last third of cocoa. Separately fill 1 freezer bag or piping bag with punched spout, cut off a small corner.
Spray approx. 30 tuffs of the same size (approx. 2 cm Ø) onto each baking tray. Leave to dry in a hot oven for 30-40 minutes. The surface should be dry, but the underside still sticky. Let the macarons cool down on the baking paper.
For the ganache filling, carefully melt the couverture in the cream in a hot water bath at low heat. (Attention! It can curdle quickly.) Let it cool down in the refrigerator.
Carefully remove macarons from the paper. Whip the ganache and aroma with the whisks of the mixer until creamy and fill into a piping bag with perforated spout. Spray a tuff onto the flat sides of half of the macarons and glue together with macarons of matching colours.
Let it set.