There's nothing more fun than playing with your food. And these Galaxy Macarons are totally an experiment I enjoyed playing at.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about in the slideshow, VERY important)
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots.
Separate out a small portion (a spoonful) into two separate bowls. Add the black food color to the large amount left in the primary bowl, the blue food color to one of the smaller bowls and the pink/purple food color to the final bowl.
Resume folding the batter. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding. Repeat this with all 3 bowls of batter.
Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Dribble the blue batter down one side in a semi-consistent way. Do the same with the pink/purple batter on the other side of the bag. Slowly add in your black batter, taking care to not mix the other colors as much as possible.
Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles. Swirl or wiggle a little, if you can manage it--that will make the blue and pink colors pop a little.
Mix the white food color with a the water. Using a paint brush, flick droplets of white over the top until you have a desired number of "stars".
Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.