Perfectly sweet and chocolaty, these macarons are richly flavored.
Prep the baking sheets. Line 2 baking sheets with silicone baking mats or parchment paper. Set them aside for later.
Sift the dry ingredients. Now sift the dry ingredients through a fine-mesh sieve into a large mixing bowl. Discard any larger pieces that may be left behind.
Make the meringue. To the bowl of a stand mixer, add the room-temperature egg whites along with the vanilla extract and cream of tartar. Begin mixing at high speed. After about 1 minute, the eggs will become foamy. This is when you can slowly add in the superfine granulated sugar. Keep mixing at high speed for another 4-5 minutes or until stiff peaks form.
Combine with dry ingredients. Now transfer the egg whites to a large mixing bowl and add 1/3 of the dry ingredients. Gently fold everything together using a large silicone spatula. Once it’s mixed well, add another third of the dry ingredients. Repeat this process with the remaining third of the dry ingredients. Be careful not to over-mix the batter.
Fill the pastry bag with batter. Place a round piping tip (such as Wilton 1A) into a pastry bag and begin filling it with the batter.
Bake. Bake a tray at a time for 16-18 minutes. Be careful NOT to under-bake or else they will stick to the silicone mat or parchment paper. You may want to remove the second batch from the oven a minute or two earlier to avoid burning. Once the macarons are done baking let them cool down to room temperature.
Make the ganache filling. Place the chocolate chips in a bowl and warm up the heavy cream in a saucepan until it’s simmering. Then pour the hot cream over the chocolate chips and stir with a whisk until smooth.
Pipe it into the chocolate macaron shells. Once the ganache is cooled, transfer it to a pastry bag and begin piping the ganache onto half of the baked macarons. Then sandwich the remaining macaron shells on top of the filled ones.