Chocolate Ganache Macarons

Bloom the gelatin in water and let it sit for 15 minutes.

Bring the heavy cream to a boil, pour it over the chocolate, and stir until smooth.

Add the melted gelatin and mix well again.

Cover with plastic wrap and chill in the refrigerator for 6 hours.

Whip the cream until fluffy.

Cook the sugar and water to 110 °C (230 °F).

Whip the egg whites with 12 g of sugar, slowly pour in the hot syrup while continuing to whip until stiff peaks form.

Sift together the almond flour and powdered sugar.

Gently fold the meringue into the dry ingredients spoonful by spoonful to form the batter.

Transfer the batter to a piping bag and pipe rounds onto a baking sheet.

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

Let the shells cool completely, then sandwich them together with the chocolate cream.