Macaron Selection

Sift the almond flour and powdered sugar into a bowl to remove any lumps. Mix thoroughly. In another bowl, measure out the first batch of egg whites, and add food coloring if desired.

In a small saucepan, bring the granulated sugar and water to a boil. Cook until it reaches 118°C (use a candy thermometer). When the syrup reaches 110°C, start whisking the second batch of egg whites with a pinch of salt until stiff peaks form. Once the syrup is ready, pour it in a thin stream into the stiff egg whites while continuously whisking. Continue whisking until the meringue is glossy, thick, and has cooled down (about 10-15 minutes).

Gently fold half of the cooled Italian meringue into the almond-powdered sugar mixture with a spatula. Add the remaining meringue and continue folding until the batter reaches the right consistency: it should flow slowly off the spatula like a ribbon, but not be too runny. This macaronage phase is the most crucial, do not overmix!

Fill the batter into a piping bag with a round, plain nozzle. Pipe circles about 3-4 cm in diameter onto a baking sheet lined with parchment paper. Tap the baking sheet a few times on the counter to release air bubbles. Let the macarons dry at room temperature for 30-60 minutes until their surface is no longer sticky to the touch (this is called 'croutage').

Preheat your oven to 140-150°C (a lower temperature might be sufficient for convection ovens). Bake the macarons for 12-15 minutes. They are done when their 'feet' have risen, and the shell does not move from its foot. Let them cool completely on the baking sheet before removing them.

Chop the dark chocolate. Heat the heavy cream in a small saucepan until it boils, then remove from heat. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth and the chocolate is completely melted. If desired, stir in a small amount of butter for a glossier texture. Refrigerate for at least 1 hour until it reaches a spreadable consistency.

Select macaron shells of similar size. Fill the cooled ganache into a piping bag and pipe a dollop onto the flat side of one shell. Place another shell on top and gently press together. Store the assembled macarons in the refrigerator for at least 24 hours to allow the flavors to meld and the texture to become perfect.