Begin by preparing your piping bags and lining two large baking sheets with parchment paper or silicone mats. If you have macaron templates, place them under the parchment for guidance. Make sure your workspace is free of moisture.

In a heatproof bowl over a double boiler, combine the egg whites and granulated sugar. Whisk constantly until the mixture becomes frothy and reaches around 110°F. Transfer this mixture to your stand mixer and whip on high speed until stiff peaks form and the meringue is glossy.

While the meringue is whipping, sift together the almond flour and powdered sugar in a separate bowl. Gently fold the dry mixture into the meringue.

If using food coloring, gently fold it into your macaron batter.

Transfer the macaron mixture to a piping bag and pipe even circles on the prepared baking sheets. Let them sit for 20-40 minutes until a skin forms on the surface.

Preheat your oven to 300°F. Bake the macarons for 15-20 minutes, rotating the baking sheets halfway through.

While the shells cool, make your orange marmalade. In a saucepan, combine the chopped oranges, sugar, water, and zest over medium heat, cooking until thickened.

For the dark chocolate ganache, heat the heavy cream until simmering and pour it over the chopped dark chocolate, stirring until smooth.

To assemble, pair the macaron shells, pipe a ring of ganache on one, add the marmalade filling, and top with another shell.

Chill your assembled macarons in the refrigerator for a few hours or overnight to allow flavors to meld.