Making chocolate macarons involves a few key steps. Follow these instructions carefully to achieve the perfect result:

1. Prepare Baking Sheets: Line two baking sheets with parchment paper. You can also use a silicone baking mat.
2. Sift Dry Ingredients: In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
3. Whip Egg Whites: In a clean mixing bowl, beat the egg whites with a pinch of salt until they become foamy.
4. Add Granulated Sugar: Gradually add the granulated sugar while continuing to whip the egg whites until you achieve stiff peaks. This should take about 5-7 minutes.
5. Incorporate Vanilla: Gently fold in the vanilla extract.
6. Combine Mixtures: Carefully fold the sifted dry ingredients into the whipped egg whites. Do this in thirds, ensuring that you don’t deflate the mixture.
7. Check Consistency: The batter should flow like lava. If it forms a thick ribbon when lifted, it’s ready.
8. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each.
9. Tap the Baking Sheet: Gently tap the baking sheets on the counter to release any air bubbles.
10. Rest the Macarons: Allow the piped macarons to rest at room temperature for 30 minutes, or until they form a skin that doesn’t stick to your finger.
11. Preheat the Oven: While the macarons are resting, preheat your oven to 300°F (150°C).
12. Bake: Once the skin is formed, bake the macarons in the preheated oven for 15-20 minutes. They should not brown; check for a firm shell.
13. Cool: Remove from the oven and let them cool completely on the baking sheets.
14. Make Filling: In a small saucepan, heat the heavy cream until it begins to simmer. Pour over the chopped dark chocolate and let it sit for a minute. Stir until smooth and glossy. Allow it to cool and thicken.
15. Assemble Macarons: Once the macarons are cool, pair them up by size. Pipe a small amount of chocolate filling onto the flat side of one macaron and sandwich it with another.