Preheat the oven to 140°C and line trays with template-marked silicone paper.
Blend icing sugar and almonds into a fine powder in a food processor.
Boil caster sugar in 50ml water until it reaches 110°C.
Whisk two egg whites to soft peaks.
Stream the hot syrup into the whites while whisking for two minutes.
Mix almond powder into half the meringue, then fold in the remaining meringue.
Transfer the mixture to a piping bag with a 7mm nozzle.
Pipe the mixture into 4.5cm circles on the prepared baking trays.
Rest the macarons for 30 minutes until they settle and spread slightly.
Bake for 20 to 25 minutes until a crust forms, then cool.
Melt the chocolate and butter together over a bain-marie.
Whisk the egg yolks and sugar over heat until pale and thick.
Whisk four egg whites in a separate bowl to soft peaks.
Place macaron shells in wine glasses and drizzle with red wine.
Combine the chocolate into the yolks, then fold in the whisked whites.
Pour mousse into glasses, top with a macaron, and chill for 2 hours.