Essential Macaron Course with Feedback

Start by **sifting almond flour and powdered sugar** together into a large bowl to remove any lumps. This is crucial for achieving a smooth macaron surface. Once sifted, set this mixture aside.

In another bowl, whisk the **egg whites** until foam starts to form. Gradually add the **granulated sugar** while continuing to whisk until **stiff peaks** form. This may take a few minutes, so be patient. If desired, incorporate **food coloring** at this stage for vibrant shells.

Gently fold the **almond flour mixture** into the meringue using a silicone spatula. It's important to be careful during this process; overmixing can lead to runny batter, while undermixing will not create the desired texture.

Once combined, the batter should flow like **lava** when lifted with a spatula. Pipe small circles onto lined baking sheets, leaving space between them as they will spread slightly.

Let the piped macarons rest for about **30 minutes** at room temperature until they form a skin. This is essential for their characteristic feet. Preheat your **oven** to **150°C (300°F)** during this time.

Once ready, bake the macarons for **15-20 minutes**, watching closely to prevent burning. After baking, let them cool completely on the sheet before removing them.

While the shells cool, prepare your fillings. For the **ganache**, heat the cream until just boiling and pour over the chopped chocolate. Stir until smooth. Allow it to cool and thicken before using.

For the **fruit jam**, simply ensure it’s at room temperature and smooth for easy spreading.

Once the shells are completely cool, pair them up by size. Pipe or spread your chosen filling onto the flat side of one shell and sandwich with another. Press gently to secure them together.

Finally, store your macarons in an airtight container in the **refrigerator** for at least 24 hours before consuming. This resting period allows the flavors to meld beautifully.