Sift together the almond flour, cocoa, and powdered sugar into a large bowl. This removes all lumps and thicker pieces so you have very smooth macarons.

In a standing mixer, add egg whites, a pinch of salt, and cream of tartar. Whip quickly until foamy.

Add in powdered sugar and whip until it forms stiff peaks.

Gently fold in half of the almond flour/powdered sugar mixture. Fold in the remaining almond flour and powdered sugar mixture.

Add the macaron batter to a piping bag and pipe the macaron batter onto the macaron mat, filling each circle with the batter.

Let the macarons sit on the counter to rest for 10-15 minutes on the counter.

Bake for 15 minutes.

Allow the macarons to cool completely.

In a microwave-safe bowl, melt your chocolate. I recommend microwaving for 20 seconds, stir, and repeat until your chocolate is melted. If you cook it for too long in the microwave, you will burn the chocolate.

Add the powdered sugar and mix gently.

Put the chocolate mixture into a piping bag and pipe onto the macarons. Use a plain macaron half to cover the frosting.