Place chocolate in a medium bowl. Bring heavy cream to a boil in a small saucepan over medium high heat and remove from heat. Stir in orange zest.

Pour hot cream mixture over chocolate and stir until ganache is smooth. Refrigerate until firm, about 20 minutes. Set aside.

Whisk egg whites until they begin to foam, about 1 minute. Slowly add in granulated sugar and continue to whip until stiff peaks form. Mixture should be thick and glossy; you should be able to hold the bowl upside down without the whites falling out.

Add sifted confectioners’ sugar, almond meal, cocoa powder, and food coloring to the mixture. Using a spatula, fold until it is well incorporated and has the consistency of molten lava. To test, scoop up a spoonful of batter and drop it back into the mixture; it should flatten and disappear into the batter in about 15 seconds or so. If it doesn’t, continue folding the mixture. It should take about 50-60 strokes for the batter to reach the right consistency.

Transfer the mixture to a piping bag fitted with large round tip, and pipe small rounds onto a baking sheet lined with parchment paper (you can place a template underneath). The rounds should be no larger than 2 inch in diameter with at least ½ inch of space between.

Gently tap the bottom of each sheet on work surface to release trapped air, then let the macarons dry on the counter for about 30 minutes until a skin is formed on the surface (the batter shouldn’t stick to your hand when you touch it).

Place the macarons in a 350F oven and bake for about 10-12 minutes until the shells harden. Let cool completely on the baking sheets.

Match the macaron shells in pairs. Pipe chocolate ganache on the flat side of a macaron shell then sandwich together with a matching macaron shell. Repeat with the remaining macarons.