For the shells:
Mix equal parts ground almonds and icing sugar.
In a heavy-bottomed saucepan, combine the water and sugar, then heat over a medium heat to 118°C.
For 37.5 g egg whites into the bowl of a mixer.
When the temperature reaches 118°C, reduce the mixer to the lowest speed, and pour the sugar syrup little by little into the whipped egg whites.
Turn the mixer back up to full speed and whip until the meringue cools.
It should be shiny and smooth.
Meanwhile, mix the almond/sugar mixture with the remaining 37.5g of egg whites, the ground almonds, and a pinch of salt and pepper.
Add the food colouring.
Fold a small amount of the meringue into the almond paste with a spatula.
Mix, then carefully add the rest of meringue.
Pipe the shells onto a baking tray.
Bake in a preheated oven at 160°C (convection).
Cook for 10-12 minutes.
For the filling:
Chop the chives.
Mash the Goat Cheese cubes with a fork until smooth, then season with salt and pepper.
To assemble: Pipe a small amount of cheese onto half of the shells, then close with the other half. Press down lightly – the cheese should arrive just past the edge. Roll the macarons to smooth the edges.