CHOCOLATE GANACHE MACARONS

Bloom the gelatin in water for 15 minutes.

Bring the heavy cream to a boil, pour over the chocolate, and stir to combine.

Melt the gelatin and fold it into the chocolate mixture. Chill in the refrigerator for 6 hours with plastic wrap pressed onto the surface.

Whip the chilled cream until fluffy.

For the meringue, cook the sugar and water syrup to 230 °F (110 °C). Whip the egg whites with sugar, pour the syrup in a thin stream, and beat until stiff peaks form.

Combine the almond flour and powdered sugar, gently fold in the meringue, and mix the batter.

Transfer to a piping bag and pipe the macaron shells.

Bake for 20 minutes at 285 °F (140 °C) with top and bottom heat.