How to make Chocolate Macaron shells

• Get all ingredients and equipment ready. In the bowl of a food processor add almond flour and powdered sugar and cocoa powder. Pulse a few times until mixture looks like fine meal. Sift this mixture trough the fine sieve 3 times. 
• Place your room temperature egg whites into the bowl of a stand mixer. Whip egg whites on low speed (first speed) for a few minutes until they look frothy, and no egg white liquid remains. Once you reached this stage turn mixer speed on 4 (out of 10) and start adding granulated sugar in 4 parts. Wait 20 -30 seconds before adding next part. 
• Once the sugar added continue whipping for 10-15 min. Do not change speed!
• Add half of French meringue into bowl with mixture of almond flour, powdered sugar and cocoa powder. With a rubber spatula give 5 to 10 mixes.
• Add this mixture into bowl with the rest of French meringue.  Start folding. The batter is ready when it drips down from your spatula “like lava”. 
• Transfer mixture into pipping bag with round tip attached and pipe macarons. 
• Slam the tray hard a few times on the counter to remove any bubbles.
• Let sit for 10-15 minutes. While the macarons are drying, preheat the oven to 275^oF (134^oC).
• When you touch the macaron with your finger and none of the batter sticks, they are ready to bake. 
• Bake 14-16 minutes on the middle oven rack. Remove from oven and let cool completely.