Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 325°F.

Combine ground almonds, powdered sugar and cocoa powder and sift together.

In a stand mixer with whisk attachment, add the egg whites and begin mixing on medium speed. Once the whites begin to foam and turn pale, add the cream of tartar and slowly begin adding the sugar. Turn the speed to high and let mix until all sugar is dissolved and It’s not a snowboarding term, stiff peaks refer to whatever is being whisked to stand straight up when the beater or whisk is pulled out.stiff peaks are formed.

Fold the dry ingredients into the meringue mixture gently and pipe into desired size on a parchment lined baking sheet.

Tap the tray on the table gently to remove any air bubbles and let the meringues sit for 40 minutes, until a skin has formed on the outside.

Bake in a preheated oven for 14 – 16 minutes. Once removed from the oven, transfer to a cooling wire.

For the filling, combine cream and sugar in a medium pot. Over medium heat, bring just before a boil and pour over the dark chocolate. Mix until all the chocolate is melted, and let chill to room temperature. Fill the macarons using a piping bag or spoon.