1-Step 1: Prepare the Dry Ingredients
Sift 63 grams superfine almond flour, 63 grams powdered sugar, and 7 grams dark or black cocoa powder into a large bowl and set aside. This step ensures even mixing and helps achieve the airy quality black macarons are known for. Take your time here to avoid any gritty bits in the final product.

2-Step 2: Whip the Egg Whites
Whisk 55 grams aged egg whites in a stand mixer on medium speed until small bubbles form. Add a pinch of cream of tartar if using, and continue whisking until soft peaks develop. Gradually add 55 grams granulated sugar while whisking on medium speed for 30 seconds, then incorporate black gel food coloring and increase to medium-high speed until stiff, glossy peaks form.
This part builds the meringue base, which is crucial for the macarons’ lift. Be patient and watch for those glossy peaks to know you’re on track.

3-Step 3: Combine and Pipe the Batter
Fold the dry ingredients into the meringue using a rubber spatula with a circular motion until the batter flows in a thick ribbon and forms figure 8 shapes. Pipe 1 1/4-inch rounds onto prepared baking sheets lined with silpat mats or parchment paper, spacing them 1 inch apart. Firmly tap the baking trays on the counter to release air bubbles, then pop any remaining ones with a toothpick.
Let the macarons rest for 30 minutes until a skin forms and the surface looks matte. Preheat the oven to 315 degrees Fahrenheit during this time, which allows the shells to develop that essential outer layer.

4-Step 4: Bake and Cool
Bake one tray at a time on the middle rack for 15 to 18 minutes, rotating halfway through for even baking. Cool the macarons completely on the pan, then gently peel them off the silpat mat or parchment paper. This cooling process helps them set without cracking.

5-Step 5: Make the Buttercream Filling
Beat 56 grams unsalted butter at room temperature on medium speed for 1 to 2 minutes until light and smooth. Mix in 7 grams dark or black cocoa powder, 4 grams vanilla extract or vanilla bean paste, 1 gram fine salt, and a small amount of black gel food coloring on low speed. Gradually add 125 grams powdered sugar and 15 grams heavy whipping cream while mixing on low speed until fully combined and the desired consistency is reached. Adjust thickness by adding more heavy whipping cream or powdered sugar if needed, then place the filling in a piping bag with a small round tip.

6-Step 6: Assemble the Macarons
Pair the macaron shells by size, pipe a dollop of the chocolate buttercream onto one shell, and gently press the matching shell on top to create a sandwich. Repeat for all shells, and optionally brush the tops with edible gold paint for decoration. Store the assembled macarons in an airtight container and chill for several hours or overnight to mature, then remove from the fridge about 15 minutes before serving to allow them to reach room temperature.