Basic French Macarons

Instructions

For the Meringue:

1. Preheat the oven to 300 degrees F. Line a baking sheets with a silicone mat. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl and whisk to combine.
2. Sift the sugar-almond flour mixture through a fine-mesh sieve into a large bowl. There will be some coarse almond flour left: just toss it out.
3. Beat the egg whites and salt with an electric mixer until frothy. Then gradually add the sugar and beat until it is stiff and shiny,which should take about 5 more minutes.
4. Transfer the beaten egg whites to the bowl with the almond flour mixture. Fold in the eggs until incorporated, giving the bowl a quarter turn with each fold.
5. Add the vanilla extract and continue folding and turning, until everything is completely combined.
6. Transfer the batter to a large ziplock bag fitted and snip off the tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/2-inch circles. (It is totally ok if they aren't all the same size! It will still be super yummy!) When done, firmly tap the baking sheets twice against the counter to release any air bubbles.
7. Let the cookies sit at room temperature until the tops are no longer sticky to the touch. This will take 15 minutes to 1 hour, depending on the humidity in your kitchen, so check on them regularly.
8. Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," which should take about 20 minutes.
9. Transfer to a rack to cool completely. Repeat the process with the rest of the batter. When all cookies are completely cooled, sandwich with a thin layer of filling.

Chocolate Ganache:

1. In a small pot heat the heavy cream until it is hot to the touch.
2. Remove from the flame and add the chocolate and butter.
3. Let it sit for a minute to let the chocolate melt.
4. Stir until compeletly combined into a homogenous mixture.
5. Refrigerate until the ganache is chilled.