Now grab your mixing bowl and whisk those aged egg whites until you see soft peaks. 

Slowly sprinkle in the caster sugar and keep whisking until you get glossy, stiff peaks. 

Add a few drops of food colour, just enough for a festive touch, and fold it in gently until the colour looks even. Stop right there; you don’t want to overdo it.

Here comes the trickiest part—macaronage. Fold the dry mix into the fluffy whites until the batter flows like lava. 

Scoop it into a piping bag and pipe neat little circles onto a parchment-lined tray. Leave a bit of space so they don’t stick together. 

Give the tray a couple of taps on the counter to release any air bubbles that may be trapped inside.

Patience pays off here; let your piped macarons rest at room temperature for 30–45 minutes until a thin crust forms on top. 

While they’re resting, preheat your oven to 375°F (190°C). 

Just before baking, lower the temperature to 325°F (160°C) and bake one tray at a time for 12 minutes.

Once they’re done, cool the shells completely before trying to lift them off the tray.

For the filling, bring cream to a boil, then pour it over chopped chocolate. 

Stir until silky smooth, then blend in butter and vanilla for richness. Let it cool until it’s thick enough to pipe. 

Now the fun part, sandwich two shells with ganache in the middle. For the best flavour, let your macarons rest for a few hours before serving. The wait is worth it!