How To Make Macarons

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Basic Macaron Cookie:

225 grams icing sugar

125 grams ground almonds

110 grams egg whites (about 4), aged overnight at room temperature

30 grams granulated sugar

Pinch of salt

Bittersweet Chocolate Cream Ganache:

8 ounces (230 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped

1 cup (250 grams) heavy cream

4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature

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