Prepare the ganache by melting all ganache ingredients in a bowl over warm water until smooth. Transfer to a piping bag and let cool until ready to use.

Whip egg whites with sugar in three additions until stiff peaks form to create meringue.

Sift dry ingredients and gently fold them into the meringue in three additions using a spatula.

Perform macaronage by spreading and folding the batter until it flows smoothly and holds its shape for about 3 seconds when dropped.

Pipe the batter onto a baking sheet lined with parchment paper, leaving enough space between each macaron.

Let the macarons dry for 30–60 minutes until a thin skin forms and they no longer stick to your finger when touched.

Bake the macarons in a preheated oven at 150°C for 12–15 minutes. Let them cool completely before removing from the baking sheet.