Chocolate French Macaron

This follow the same step as in the Rose Raspberry French Macaron.

Ingredients:

Powdered sugar - 1 1/2 cups
Almond flour - 1 cup
Egg whites - 3 large , at room temperature
Cream of tartar - 1/4 teaspoon
Pinch of salt
Superfine sugar - 1/4 cup  - (I used spice grinder to grind the granulated sugar)

Unsweetened cocoa powder - 3 TBSP
Chocolate Ganache - 3/4 cup

Steps:

1. Measure the powdered sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; add cocoa powder; whisk to combine.

2. Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.

3. Beat the egg whites, sugar, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until it hold a firm peak, about 5 more minutes.

4. Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes. It takes about 35-40 folds.
5. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet lined with Parchment paper, pipe 1 1/4-inch circles.

6. It is important to firmly tap the baking sheets twice against the counter to release any air bubbles. I also examine it closely and pop any bubbles with a toothpick.
7. Preheat the oven to 325F.
8. Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity.
9. Bake 14 minutes or until the cookies are shiny and rise 1/8 inch to form a "foot". Transfer to a rack to cool completely.

10. Peel the cookies off the sheets and let it cool completely. Sandwich the cookies with a thin layer of filling. You can pipe the filling with a piping bag.

 11. When cookies are cool, put in a sealed container in refrigerator. The cookies taste better after 1-2 days.