A chocolate version of the popular French cookie that is crisp on the outside with a soft, chewy center. Macarons are made primarily of almond flour or ground almonds, sugar, and egg whites. I have added cocoa to the meringue batter to create a rich, deep chocolate flavor. When filled with a velvety smooth ganache filling these tempting bite-sized sandwiches make a perfect chocolaty bite. When making macarons, the folding and air drying are important steps to achieve the cookie�s characteristic smooth top and crinkly �foot.�