Beat the egg whites until foamy, then add half the granulated sugar and continue beating. Once the mixture is thick, add the remaining sugar and beat until stiff peaks form. The meringue should be firm and glossy, with no sugar grains remaining.

Transfer the batter to a piping bag fitted with a plain 7 or 8 mm tip. Pipe the macarons onto a silicone baking mat or parchment paper. Tap the baking sheet to spread the macarons. Let them sit for about 15 minutes to form a skin. Preheat the oven to 290°F (145°C) and bake in the center of the oven for about 16 minutes. Baking time may vary by oven. Remove the baking sheet from the oven, slide the mat onto the counter, and let cool for at least 5 minutes.

Cover the bowl with plastic wrap and chill the ganache until it firms up. I prefer to make it the day before. The next day, fill your macarons with a generous dollop of ganache and let them rest in the fridge for 24 hours so the macarons absorb moisture from the ganache. Take them out 30 minutes before serving.