📝 Instructions:
Step 1: Prepare Ingredients
Sift almond flour, powdered sugar, and cocoa powder together to remove lumps. Set aside.

Step 2: Whip Egg Whites
In a clean, dry bowl, beat egg whites and a pinch of salt on medium speed until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks.

Step 3: Fold Dry Ingredients
Gently fold the almond flour mixture into the whipped egg whites using a spatula. Mix until the batter flows like lava and can form a ribbon when lifted.

Step 4: Pipe Shells
Transfer batter to a piping bag fitted with a round tip. Pipe small circles (~1.5 inches) onto a baking sheet lined with parchment paper. Tap the tray gently to release air bubbles.

Step 5: Rest
Let the macarons rest at room temperature for 30–60 minutes, until a thin, dry skin forms on the surface.

Step 6: Bake
Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating the tray halfway through. Cool completely on the tray before removing.

Step 7: Make Ganache
Heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth, add butter if using. Let cool until slightly thickened.

Step 8: Assemble
Pair shells of similar size. Pipe ganache onto one shell and sandwich with the other. Chill for at least 1 hour before serving to allow flavors to meld.