##For the Dough## Let the egg whites defrost naturally until they are liquid again. Sift all the [＊] ingredients together twice.

Take the egg whites and the granulated sugar and make the meringue. Add in the granulated sugar into two steps. Whip it until stiff peaks form.

Now take what you sifted together in Step 1 and divide it into two portions. Mix each portion one by one into the middle of the meringue with a rubber spatula.

Mix the dough and press down with the rubber spatula and macaronage the dough (scoop up from around the sides of the bowl, plop dough down on top in the center, and gently "rub" your dough into the bowl. Repeat). Once the dough starts to become shiny, and it falls from the spatula in ribbons, it's ready.

Preheat your oven to 140℃ and pour the dough into a plastic bag with a small hole cut in. Squeeze out the dough into 2.5 cm diameter pieces on top of parchment paper.

Let the dough sit out to dry for 1 hour at room temperature (let it sit out till it no longer sticks to your finger when you touch it).

Bake for 13 minutes at 140℃. Take out the tray, reverse it, and bake again for 2 minutes at 170℃.

## For the Ganache ## Place the chocolate, broken up into small pieces, into the heavy cream. Microwave it for 40 seconds and then mix well till it softens.

Once the ganache has stiffened up, spread it out on the cooled macaron biscuits, sandwich, and it's done!