Ingredients
For the shells:
2-1/4 oz. egg whites
2-1/4 oz. superfine sugar (I used Domino)
1-1/2 teaspoon egg white powder (see comment)
4-1/4 oz. confectioners sugar
2 oz. ground almonds (I used Red Mill Almond Meal Flour)
1/4 oz. unsweetened cocoa powder
For the filling:
3 oz dark bittersweet chocolate
1/4 tablespoon light cream
For decorating:
Unsweetened cocoa powder, for sprinking
You can see that this batch of macarons stayed in the oven a minute or two too long and started to brown, which messed up their light pink color. Don't do that.