Sift the almond flour and powdered sugar on a scale to weigh it out, then blend in pulses using a food processor. Sift the flour mixture again and set aside for now.

In a large clean bowl, whip the egg whites to make the meringue. When the egg whites become frothy (resembling beer foam), add the cream of tartar and 1/3 of the sugar. If you are coloring your macaron shells, add the food coloring at this time. Whip until the meringue turns opaque, then add half of the remaining sugar. Whip until soft peaks form then add remaining sugar and whip until the meringue has stiff peaks.

Add half of the almond flour mixture and fold until there are no more dry clumps. Then, add the remaining powder and fold in the same way.

Keep folding the same way or spread the batter around the bowl and scrape back to the center to macaronage the batter. You’ll know you’re done doing the macaronage once the batter flows off the spatula in a ribbon. Add the batter to a piping bag.

Pipe the batter onto a silicone mat or parchment sheet lined baking tray, making sure to give enough space between each macaron shell.

Tap or bang the bottom of the trays to release any large air bubbles. You can also use a toothpick or needle to pop any stubborn bubbles. Leave the tray of piped macarons on the counter to dry for about 15 minutes or until no longer sticky to the touch. Time may vary depending on the humidity of your kitchen. Meanwhile, preheat your oven to 150°C/300°F. Once the skin has formed, bake for 15 minutes.

While the macarons bake, prepare the ganache. In a bowl, add the chocolate and heavy cream and microwave in 30 second intervals until fully melted and smooth. The ganache will be runny when warm, so set aside to cool down while the macaron shells continue to bake and cool down.

When the macarons are done baking, don’t remove them just yet. Turn off the oven and slightly crack the door open. Let the macarons sit in the hot oven for 2-3 minutes.

Remove the macarons from the oven and allow them to cool completely on the tray.

Once the macarons are cool, you can peel them off and begin filling them. At this point, the ganache should be cooled and thick. Pipe out an appropriate amount of ganache on each macaron shell and sandwich it with another shell. Repeat until you’ve filled all the macarons. Ideally you want to refrigerate the macarons overnight, but otherwise the macarons are done! 完成です！