Macarons at Cherries, Blueberries and the Slices of candied orange peel

INGREDIENTS FOR THE AMARETTI: 90 g sugar 190 g egg whites (2-3 days old) 215 g ground almonds 30 g flour 350 g icing sugar 1 g of red food coloring 1 g of food coloring purple 1 g of orange food coloring INGREDIENTS FOR THE GANACHE: 600 ml fresh cream 600 g of white chocolate Blueberries in syrup Toschi Amarena cherry in syrup Toschi Slices of candied orange peel in syrup Toschi PROCEDURE FOR THE AMARETTI: Beat the egg whites with sugar until the mixture triples in volume, becoming stable and polished. Sift flour and icing sugar, then add the egg whites, stirring constantly from bottom to top with a spatula. Divide the dough into three parts, which add according to taste the appropriate dye. With a pastry bag to create the balls on a baking sheet covered with parchment paper or silicone paper better, distancing from each other on a regular basis. Let stand for about half an hour. Bake at 160 degrees for 8-9 minutes. Press with your finger inside of amaretto, thus forming a cavity where then put the stuffing. PROCEDURE FOR THE GANACHE: Boil the cream and incorporate the chopped chocolate into small pieces, so as to dissolve completely. Allow to cool to ambient temperature, then mounted in a planetary or with an electric mixer, until mixture is shiny and firm. Divide the ganache into three parts and add some Blueberry, Amarena cherry or Slices of candied orange peel Toschi cut into small pieces with the addition of a little of the respective juice, thus obtaining three different flavors of ganache.