How to Make Perfect Macarons at Home

*Start your macaron journey by preparing the ganache filling* the night before. Melt the chocolate in a double boiler and slowly incorporate the heavy cream, stirring gently until smooth. If using, add the berry puree for a fruity twist.

Pour the ganache into a bowl and cover it with plastic wrap, making sure the wrap touches the surface. Refrigerate for at least 12 hours to allow it to *stabilize*, especially if you plan to whip it later.

The next day, prepare the macaron shells. *Combine almond flour and powdered sugar*, sifting them together to remove lumps. Whip the egg whites in a clean bowl until they form soft peaks. Gradually add the granulated sugar and continue whipping until stiff peaks form. Add food coloring if desired.

Gently fold the almond flour mixture into the egg whites, ensuring not to deflate them. Pipe small, even circles onto a baking sheet lined with parchment paper. Let them sit to dry for about 30-60 minutes, until you can touch them lightly without leaving a mark. Preheat your oven to 150°C (300°F) and bake for 15-20 minutes.

Once the shells have cooled, it's time for assembly. *Carefully pipe the prepared ganache* onto the flat side of half the shells. Top with another shell, forming a sandwich.

Place the assembled macarons in an airtight container, laying them on their side so the filling can meld with the shells. Let them rest for *12 to 24 hours*, allowing the flavors to develop and soften the interior while maintaining the crisp outside.