For the Macaron Shells

• In a large bowl, combine the almond flour, cocoa powder, and powdered sugar. Whisk to combine.
• Make a well in the center of the mixture, and add 85 g egg whites. Fold together until combined. Mixture will be thick and paste-like. Set aside.
• In a medium sauce pan over medium heat, combine granulated sugar and water. Stir to combine. Monitor the temperature with a candy thermometer.
• Meanwhile, in the bowl of a stand mixer with the whisk attachment, add 90 g of egg whites and a pinch of sugar. 
• When the sugar syrup reaches 200 degrees, start whipping the egg whites on medium speed until soft peaks form.
• When sugar syrup reaches 248 degrees, remove from heat.
• With mixer on medium, slowly pour the sugar syrup down the side of the bowl into the egg whites. 
• Once incorporated, turn the mixer up to high and whip until stiff peaks form. 
• Add the egg whites to the almond flour mixture, 1/3 at a time. Fold to combine between each addition.
• When all the egg whites are incorporated into the almond flour, continue to fold until the batter reaches a ribbon like texture. It should fall off the spatula in a continuous ribbon, with little to no breaking. 
• Prepare two baking sheets with parchment paper or silicone mats.
• Pipe the batter into circles. Then rap the baking sheet on the counter to remove air bubbles.
• Let the batter rest on the counter for at least 30 minutes before baking. 
• Preheat the oven to 320 degrees.
• Bake the macarons for 15-17 minutes, or until the cookies are mostly firm, but with a little give when you press on the shell.
• Let cool completely, then fill with chocolate buttercream.

For the Chocolate Buttercream

• In the bowl of a stand mixer with the paddle attachment beat the butter on medium high for 7-10 minutes.
• While the butter is working, whisk together the powdered sugar and cocoa powder.
• When the butter is smooth, add salt and vanilla. Mix to combine.
• Add the powdered sugar mixture 1/2 at a time, mixing for 3 minutes after each addition.
• Add the heavy cream 1 TBSP at a time until you reach your desired consistency.
• Pipe filling into the macaron shells and then sandwich together. Dunk in melted chocolate and top with sprinkles.