This video shows you how to make professional-grade, ultra-easy chocolate macarons that don't require macaronage or drying. Mix egg whites and dry ingredients to make a paste, then gradually fold in glossy, rich meringue whipped over a double boiler. By baking them slowly at a low temperature on a double layer of Silpat mats, you'll get macarons with the characteristic "pied" (feet) that stick out nicely, resulting in authentic macarons that are crisp on the outside and moist on the inside. We also show you how to make a simple cream by warming milk and chocolate in the microwave, and the macarons will taste even better the next day as the moisture from the cream blends into the dough.