Chocolate Macarons With Chocolate Ganache Filling

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Sift together the almond flour, powdered sugar, and cocoa powder to remove any lumps.
In a clean, dry bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
Gently fold the dry ingredients into the egg white mixture until the batter flows like a ribbon when lifted with the spatula.
Transfer the batter to a piping bag fitted with a round tip. Pipe 3-4 cm circles onto a baking sheet lined with a silicone mat.
Tap the baking sheet firmly against the counter several times to release air bubbles.
Let the piped macarons rest for 30-45 minutes until they form a skin and are no longer sticky to the touch.
Preheat the oven to 150°C (300°F). Bake a test macaron first to check if the temperature is correct.
Bake for 15-18 minutes. Allow to cool completely before removing from the baking mat.
For the chocolate ganache filling, heat the heavy cream until just simmering. Pour over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth, then add butter and stir until incorporated.
Let the ganache cool until thick enough to pipe.
Pipe the ganache onto half of the macaron shells and sandwich with the remaining shells.
Store in an airtight container in the refrigerator for 24 hours to allow flavors to develop. Bring to room temperature before serving.