How to Make Chocolate Macaron Shells

• Get all ingredients and equipment ready.  
• In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes. 
• In another mixing bowl, sift together almond flour, powdered sugar, and cocoa powder.
• Add dry ingredients to the French meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.” 
• Transfer macaron batter into a pastry bag with a round piping tip.
• Pipe macaron shells on the baking mats.
• Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it. 
• Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
• Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.