Sift the dry ingredients

• Sift the almond flour through a mesh strainer and discard any larger pieces.
• Sift the cacao powder and powdered sugar, discarding any larger pieces.
• Mix the sifted dry ingredients together.

Whip the egg whites

• Beat the egg whites until lighter in color.
• Slowly add the granulated sugar while beating.
• Continue mixing until stiff peaks form.

Make the macaron batter

• Sift the dry ingredients into the egg white batter.
• Fold with a spatula until the batter flows off the spatula like a ribbon.

Pipe and rest the shells

• Pipe the macarons, keeping them all the same size.
• Tap the tray against the table to release any air.
• Let the shells dry for at least 30 minutes.

Bake the shells

• Bake the dried macaron shells until set.

Prepare the chocolate filling

• Combine the dark chocolate with the warm cream until smooth.
• Chill the ganache if it is too runny before piping.

Assemble the macarons

• Pipe the chocolate filling onto a macaron shell.
• Sandwich with a second shell.