4 large egg whites
1/3 cup caster sugar
1 1/2 cups icing sugar
1 cup pumpkin seeds flour (simply buy roasted pumpkin seeds and put in a food processor and grind into a flour-like texture)
Tiny pinch of salt
food coloring (optional)
100g of semi-sweet chocolate
Preheat oven to 300 degrees
Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. Add food coloring and continue to mix for further if you want.
Sift the pumpkin seed flour and icing sugar and salt twice, discarding any lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and not runny. Pipe onto trays lined with baking paper and then bake in the oven for 15 - 20 minutes. Let it cool and pipe in ganache.
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. Allow to cool and thicken before piping onto macaroons.