1-First, sift together the almond flour, powdered sugar, and cocoa powder to get a smooth mixture free of lumps. This step ensures your macaron shells have that perfect texture.

2-Next, whip the egg whites with cream of tartar and granulated sugar until stiff peaks form, which gives the batter its airy lift.

3-Then, gently fold the dry ingredients into the meringue using a spatula. Be careful not to overmix aim for a batter that flows like lava. Pipe the batter onto a parchment-lined baking sheet in uniform circles for even results.

4-After piping, tap the sheet to remove air bubbles and let it rest for 30-60 minutes until a skin forms. Preheat your oven to 150°C (300°F) and bake for 15-18 minutes. Once done, cool the shells completely before filling with the dark chocolate ganache.

5-For the final assembly, pair the shells and add the ganache, then top with melted dark chocolate and mini marshmallows. Let the filled macarons mature in the fridge for 24 hours. Remember, adaptations like using aquafaba can make this recipe vegan, so feel free to tweak as needed.