Ingredients

3g yellow food colour
100g popping candy
Gold glitter, to dust 

*TPT (yields x400 pax) 
2.4kg ground almonds
2.4kg icing sugar
880g egg whites

Macaron (yields 85 45mm macarons)
1.42kg TPT mix
600g sugar
160g water
220ml egg whites

Champagne ganache
435g whipping cream
60g trimoline
500g Valrhona Guanaja chocolate [70% chocolate]
75g unsalted butter
120ml champagne
255g popping candy

Method

TPT
Place ingredients in a Hobart bowl and mix into a paste. Scale at 1.42kg 

Macaron
In a Hobart bowl whip the egg whites until soft peaks form. Bring the Sugar and water to the boil and cook to soft ball. Slowly pour the sugar into the meringue. Add the colour and whip until cool. Once the mix is cool, mix in the TPT until smooth. Pipe the mix onto a silicon mat. Gently dust the gold glitter onto the macaron using muslin cloth. 

Champagne ganache
Place the chocolate with the trimoline into a Thermomix jug. Place the cream in a pan and bring to the boil. Pour the cream over the chocolate and leave for 30 seconds to start melting the chocolate. Turn the Thermomix on at a moderate speed. Mix until smooth, gradually adding in the softened butter. Mix well for at least 1 minute. Lastly, add in the champagne and mix well again until smooth. Place into a piping bag and allow to set before piping. Once set, pipe onto the macaron and place 3g of popping candy per macaron on top of the ganache.

* Tant pour Tant (TPT) means fine almond meal and powdered sugar mixed proportionate to each other.