Sift icing sugar, almond flour together and keep aside.
Whisk egg whites with cream of tartar(eggs can be aged for two days.(optional) till frothy.
Add castor sugar little by little till meringue turns shiny and stiff peaks.
Fold in the dry ingredients little by little and gently fold till ribbon consistency. Add yellow color gel and gently mix.
Pipe out on a silpat and let it dry for two to three hours till the outer skin forms
Preheat oven to 120 degree centigrade.
Bake the piped Macarons for 15 to 17 minutes.Check the doness by touching the top.The feet should not move.
Cool the silpat on a wire rack and then only attempt the Macarons off the mat.
Pair them according to the sizes.
Warm cream on a low heat.Add instant coffee powder and bring it to boil.
Pour the boiling mixture into the chopped chocolate pieces and mix well.Filling is ready for the Macarons shell.
Pair Macarons Shell's evenly.
Fill the Chocolate Ganache filling in a piping bag and fill the center of the paired Macarons Shell's.
Traditional French Macaron's are ready to consume.