1-First Step: Gather and Prep Ingredients (Mise en Place) Start your chocolate macarons step by step by weighing all items. Use a kitchen scale for precision, as volume measures vary. Separate egg whites 24 hours ahead if possible, or warm to room temp under water. Line two baking sheets with parchment or silicone mats. Prep a piping bag with round tip (about 0.5 inch). This setup takes 10 minutes and avoids mid-process stress.

2-Second Step: Sift Dry Ingredients Combine 100g almond flour, 100g powdered sugar, and 10g cocoa powder. Sift twice into a bowl to remove lumps. Pulse in food processor if needed, then sift again. This ensures glossy macaron shells. Discard any big bits. Dry mix should feel like fine powder.

3-Third Step: Make the Meringue Whip 75g egg whites on medium speed until foamy, about 1 minute. Gradually add 100g granulated sugar, one tablespoon at a time. Increase to high speed for stiff, glossy peaks, 8-10 minutes total. Peaks hold stiff when bowl flipped. Add pinch salt here if desired. Perfect meringue is key to almond flour macarons.

4-Fourth Step: Macaronage (Folding) Add dry mix to meringue in three parts. Fold gently with spatula, pressing batter against bowl sides. Do figure-8 motions. Stop at ribbon stage: batter flows like lava, smooths in 20 seconds. Overmix deflates; undermix leaves lumps. Takes 2-3 minutes.

5-Fifth Step: Pipe and Rest Shells Transfer to piping bag. Pipe 1.5-inch circles, 1 inch apart. Tap sheets firmly 5 times to pop bubbles. Use toothpick for strays. Rest 30-60 minutes until dry to touch and shiny skin forms. Preheat oven to 300°F (150°C), no convection.

6-Sixth Step: Bake the Shells Bake one sheet at a time, middle rack, 15-18 minutes. Feet form first 5 minutes. Shells lift clean at 15 minutes. Cool fully on sheet, 20 minutes. Peel off carefully.

7-Seventh Step: Prepare Ganache and Assemble Heat 100ml cream to simmer. Pour over 200g chopped chocolate. Wait 2 minutes, stir smooth. Add 1 tsp vanilla, pinch salt. Cool 1 hour to pipeable. Pair shells by size. Pipe 1 tsp ganache on one, top with match. Press gently. Refrigerate overnight for best bond. Yields 20-25 homemade chocolate macarons.