Bring the heavy cream to a boil and pour directly onto the chopped chocolate.
Stir the chocolate until it is completely melted.
Then cut the butter into small pieces and add it to the chocolate. Keep stirring until the butter is well incorporated.
Lay a foil directly over the ganache and set aside at room temperature.
For the Macarons Shells
In a large bowl, combine almond powder, powdered sugar, and cocoa powder. Then sift the mixture, removing the larger almond granules if necessary. Set aside.
In another bowl, start beating your egg whites. After 2 to 3 minutes, gradually add the sugar. Stop beating when small peaks hold on the beaters.
Then add the almond powder mixture to the egg whites and mix well with the spatula. Mash the preparation well on the sides of the bowl and then fold inwards, do this for 4 to 5 minutes.
Then pour the preparation into a piping bag and form circles on a baking plate covered with baking paper.
Leave to dry for 1 hour at room temperature. The surface of the shells will then harden slightly.
Then put in the oven for 5 minutes at 160°C / 320°F and then 10 minutes at 130°C / 270°F. Take them out of the oven and leave to cool.
Assembling the Macarons
Pour the ganache in a piping bag, garnish a first shell and close it with another one. Continue until you have filled all your macarons.
you can leave them in the fridge for a few hours before eating them or bite into them directly ...!
They can be kept for several days in the fridge in an airtight box, but I am not sure they will last that long! :)