1-Preheat oven to 320ºF and prepare a half baking sheet with a macaron template and parchment paper.

2-Sift powdered sugar, cocoa powder, salt, and almond flour twice if needed. This removes lumps for smooth shells.

3-Pulse the sifted mixture in a food processor 8-10 times for a finer texture, helping the batter flow perfectly.

4-Whip egg whites on low speed until frothy, then gradually add granulated sugar in thirds. Room temperature whites work best.

5-When whites form lines and turn white, add cream of tartar and whip on medium to soft glossy peaks. Avoid over-whipping.

6-Add vanilla extract and whip on medium-high until stiff peaks form. The meringue should hold shape but stay glossy.

7-Gently fold in one-third of the almond mixture; continue folding in remaining almond flour until combined. Be patient here.

8-Press batter with spatula while turning the bowl to remove air, fold until mixture flows like lava and forms a ribbon. This key step prevents cracks.

9-Pipe rounds about 1 inch in diameter onto parchment using the template if desired. Hold piping bag straight and lift quickly.

10-Drop baking sheet 5-6 times from about 5 inches high to release air bubbles; smooth rough spots with a fingertip dampened in water. Or use a toothpick for bubbles.

11-Let macarons dry uncovered for 30 minutes to 2 hours until a dry crust forms. In humidity, use a space heater.

12-Bake at 320ºF for 14-15 minutes until lightly browned; add extra minute if necessary. Look for ‘feet’ forming.

13-Cool before removing from parchment and filling with ganache. Patience pays off.

14-For ganache, microwave cream and chocolate for 1 minute; let rest 5 minutes, whisk until smooth. Reheat briefly if needed. Chill 20 minutes then whisk to peanut butter texture before filling.