Sift almond flour and powdered sugar together.

Whip the egg whites stiff with salt and gradually whip in the sugar until it becomes a thick and smooth meringue.

Add color – a few drops should be enough – and gently fold in the almond flour/powdered sugar mixture.

Fill the mixture into a piping bag with a smooth, round nozzle and pipe it into approximately 40 small circles (about 2 cm) on baking trays lined with parchment paper.

Gently tap the tray on the counter to remove air bubbles and let the macarons sit for about 30 minutes before baking.

Bake for 10-12 minutes at 150 degrees Celsius (302 degrees Fahrenheit) with convection.

While they bake, make the licorice ganache:

Chop the chocolate, heat the cream to boiling point together with the syrup.

Pour the hot mixture over the chocolate and stir until smooth.

Place it in the refrigerator for about an hour while the macarons also cool.

Once both have cooled, fill the ganache into a piping bag with a round nozzle, and pipe small peaks on half of the macaron shells.

Assemble the macarons with the remaining shells.