-
Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/4-inch plain tip; set aside.
-
Sift the almond flour, powdered sugar, cocoa powder and salt together into a large bowl
-
Stir dry ingredients to ensure they are well mixed.
-
Place the egg whites in the bowl of a stand mixer
-
With a whisk attachment, beat on medium speed until opaque and foamy, about 30 seconds.
-
Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold soft peaks, about 1 minute.
-
Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.)
-
Transfer the meringue to a large bowl.
-
Using a rubber spatula, fold the dry mixture into the egg whites in several batches until the dry ingredients are just combined. (The meringue will deflate.)
-
Stop stirring when there are no traces of egg whites, the mixture will resemble slow-moving lava (do not overmix)
-
Transfer the batter to the pastry bag.
-
Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 20 per sheet.
-
Pick up the baking sheets and bang them gently against the work surface to settle the mixture.
-
Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
-
Heat the oven to 350°F and arrange a rack in the middle.
-
Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more.
-
Transfer the sheet to a rack to cool completely.