A recipe in pictures first. The real recipe is below.
Almonds
Powdered Sugar
Cocoa
Egg Whites
Egg Whites and Almond Mix
Macarons waiting for the oven
Macarons out of the oven
Stawberry Cream
Macarons Filled
Chocolate Macarons with Stawberry Cream

Chocolate Macarons with Strawberry Cream Recipe
Macarons are notoriously fussy so the two things that are an absolute must are a food scale and a larger sifter. You’ll also need a large pastry tip(Wilton’s 12 or Ateco #807) and parchment or Silpat.

For the meringue shells:
90 grams of egg whites left in a refrigerator or cool room fro 24 hours. This is normally about 3 large egg whites.
25 grams granulated sugar
175 grams powdered sugar
110 grams blanched almonds
25 grams of cocoa powder

With a stand mixer, whisk the egg whites until they start to foam. Once you start to see the foam, pour in the granulated sugar. Keep whisking until the the whites are opaque and white and are starting to pull away from the edge of the bowl.

In a food processor add the almonds, powdered sugar and cocoa powder and grind it down to a fine powder. Run the powder through a sifter to get out any large pieces of almond left. This is a crucial step. I’ve left it out before and really regretted it. It will be impossible to pipe to macarons and they will be very grainy if you skip this step, so please don’t.
Once you’ve got your meringue and your powder, slowly fold in the powder to the meringue careful to over mix the batter. Fill a pastry bag with a large tip (Wilton’s 12 or Ateco #807) and quickly pipe out onto a baking sheet covered in parchment or Silpat small circles 1 1/2 inches in diameter. Let the shells sit out for 30 minutes to let them firm up some. When you are piping them out, they should look like smooth domes. If you see bumps, you can try to even them out now.
Preheat your oven to 280 degrees. Bake for 20 minutes, until you see the little “feet” around the bottom, but they should not brown.
Let them cool. If you used parchment, they may be difficult to remove, so just dampen the bottom of the parchment slightly with a spray bottle or damp towel and they should release more easily.

Strawberry Cream:
1/2 cup granulated sugar
2 large egg whites
1 1/2 sticks of unsalted butter at room temperature
4 tablespoons of strawberry puree (frozen strawberries that have been cooked down with 1/2 cup of sugar and then pureed through a food processor)

In a heatproof bowl over simmering water, mix sugar and egg whites until it reaches 140 degrees. I use the mixing bowl from my standing mixer for this and hold it with an oven mitt. Once it is heated, place the bowl back in the standing mixer and whisk on medium speed until the mixture has cold and is glossy and thick. Add in the butter and then mix on high until it is the consistency of icing. Add in the strawberry puree. You’re done!

Well, almost, time to mash up your shells and cream to form little sandwiches. Try to match up shells that are the same size and use your piping bad or a spoon to dollop on the cream.

Store in a refrigerator. They last about a week. Enjoy!