Chocolate French Macarons

Preheat oven to 300º f.

Place the egg whites into the bowl of a stand mixer and, using the whisk attachment, mix at medium speed until the mixture becomes fluffy (or you can use a hand mixer).

Add the granulated sugar in three batches and then increase the mixing speed until stiff peaks form.

Sift the dry ingredients and then mix them together.

Use the flat beater attachment of the electric mixer (or a spatula) to mix together the dry ingredients and the egg white mixture on a low speed for ten seconds, then increase the speed for ten more seconds once the ingredients have been fully incorporated.

The batter should form a ribbon when dropped from a spoon, if it doesn't, continue mixing

Use a round nozzle on a piping bag to pipe the mixture onto a baking sheet lined with parchment paper. They should be evenly spaced out and about an inch to an inch and a half thick.

Leave the macarons to dry until they don't stick to your finger when you touch them.

While they're drying, make the ganache.

Heat the cream to boiling.

Pour the cream into a bowl with the chocolate and butter and mix them together.

Bake the macarons for 14 minutes.

Once you let the macarons cool for a short period of time, assemble and enjoy!