Macarons

Instructions

1. 1 Sift almond flour and powdered sugar together twice through a fine mesh sieve, discarding any large pieces, to ensure the smoothest possible macaron shells.
2. 2 Whip the aged egg whites with a pinch of salt to soft peaks, then slowly add a hot sugar syrup made from granulated sugar and water cooked to 118 degrees Celsius.
3. 3 Fold the sifted dry ingredients into the meringue using a technique called macaronage, pressing and folding until the batter flows like lava and forms a ribbon.
4. 4 Pipe uniform circles onto parchment-lined baking sheets using a round tip, then firmly tap the sheets on the counter and let them rest for thirty minutes until a dry skin forms.
5. 5 Bake at 150 degrees Celsius for fourteen minutes with the oven door slightly cracked, then let cool completely before sandwiching with chocolate ganache made from heated cream and chopped chocolate.