Preparation Steps

• Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
• In a bowl, sift together powdered sugar and almond flour. Set aside.
• In a stand mixer, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
• Gently fold the dry ingredients into the meringue, being careful not to deflate the egg whites. Pipe the batter onto the prepared baking sheets in heart shapes.
• Bake for 12-15 minutes, or until the macarons are set and the feet have formed.
• Let the macarons cool completely on the baking sheets before filling.
• For the ganache: Heat the heavy cream in a saucepan. Pour over the chopped chocolate and let it sit for a few minutes. Whisk until smooth and glossy.
• Once cooled, pipe the ganache onto one half of the macarons and top with another macaron to create a sandwich.