Melt the chocolate in a bain-marie. Add the heavy cream and stir until combined. Add the açaí oil and blend with a hand mixer for about 2 minutes. Let it crystallize at room temperature.

For the macaron shells: make a Swiss meringue with egg whites and sugar, then fold in the sifted almond flour and confectioners’ sugar until ribbon stage. Pipe onto a silicone mat, rest 30–40 min, then bake at 150°C for about 12 minutes, rotating halfway. Fill with the ganache and refrigerate 24h before serving.