6. Place the cookie sheet into the middle position of the preheated oven. Place a sheet of aluminum foil on a rack and place this rack two rungs above the cookie sheet with the macaroons. Bake for approximately 10 minutes, with the foil cover, then remove the foil and bake for 10 more minutes uncovered, until lightly browned around the edges
7. Immediately remove the cookies from the oven and slide the parchment onto a cooling rack. Let macaroons cool for 20 minutes, then gently remove from the parchment and place back onto cooling rack until completely cooled – overnight would be best
8. Melt the chocolate truffle or the ganache and let cool to room temperature. Dip each macaroon to about 1/8 inch or 3 mm from bottom. Place back onto parchment and place in the refrigerator to allow chocolate to harden. Enjoy!