Macaron shells: I used my Swiss Meringue Macaron recipe.
Food coloring: I used Sugar Rose by The Sugar Art.
Rose Ganache: a little bit of rose extract or rose water will go a very long way, don't go overboard with it.
Invert sugar: you can skip the invert sugar. It does help stabilize the ganache so it doesn't separate, but it's not 100% necessary.
Immersion blender: you don't necessarily have to blend the ganache, you can use a whisk, but the immersion blender does help create a smooth ganache.