• In a large bowl, mix together the powdered sugar, powdered almonds and cocoa powder. Then, sift it into another bowl, using a sieve.
• Place the egg whites in stand mixer, and add the lemon juice. Stir for about 1 minute. Add 25 grams of sugar, and mix on medium-high for about 2 minutes. Add 25 more grams of sugar and increase speed to high. Whisk until the eggs are very stiff, about 5 minutes. (To see the consistency, go to 2:50 on the video)
• Sprinkle 1/3 of the almond mixture into the eggs and fold gently. Continue adding the almond mixture to the eggs a third at a time, until incorporated. (3:20 on the video)
• Spoon the mixture back into the large mixing bowl. With a paddle spatula, work the mixture around to the right and then flat toward you. Continue until the texture is smooth and shiny, but still soft so it falls into itself. (4:05 on the video)
• Spoon into a piping bag or large Ziploc bag with a round tip. Pipe one-inch circles onto silicone-lined pan from a vertical angle. (5:35 on video)
• Tap the bottom of the pan, to remove bubbles. (6:10 on the video) Allow to rest for 20 minutes. You should be able to touch the top of the macarons. (8:35 on the video)
• Bake at 300 degrees for 25 minutes. Let rest until cool.

Ganache

• Heat cream in a pan. Remove it from the heat as soon as small bubbles form around the edges; do not let it boil. Place the chocolate chips in a tall plastic container. Pour the warm cream over chocolate and emulsify or whisk until smooth. (7:40 on the video)
• Add the butter and mix again with the emulsifier or whisk. Place the ganache in a piping bag or Ziploc bag, but do not cut the tip yet. Allow the ganache to cool. It should be the consistency of peanut butter. Then, cut a small tip off of the bag, and pipe the ganache onto macarons and sandwich together. (10:15 on video)
• The secret to a Parisian macaron is that you must store the macaron sandwiches in the refrigerator uncovered for 24-48 hours. When you first remove the macaron from the oven, it will be hard. Once you refrigerate it, the humidity will soften the macaron and give it that traditional tender consistency. If you don’t eat them after 48 hours, freeze them. When you’re ready to eat them, let them thaw for 10 minutes.