Here's the macaron recipe that I used:
(adapted from Laduree Sucre)
68g almond powder
62g powdered sugar
50g egg whites
50g granulated sugar
Preheat oven to 350F. Sift almond powder and powdered sugar together and set aside. In a very clean bowl, whip the egg whites until foamy and then slowly add in the granulated sugar. If you want to add coloring, add it now. Add the almond mixture to the meringue all at once and fold the mixture using a spatula until the batter is shiny and has the consistency of lava. Pipe the batter on a silpat or parchment paper and leave to dry for about 20 minutes (depending on the humidity, the time will vary). Bake for about 15 minutes. Once done, remove from the oven and let it cool to room temperature before attempting to remove the macarons from the silpat or parchment.
For the filling, go wild! I've used ganache, buttercream, jams, peanut butter... whatever you feel like eating :)