Sift together flour, confectioners’ sugar, and cocoa powder and set a side.
In a mixing bowl add egg whites, salt and vanilla and beat until frothy, now gradually add sugar while still whisking.
After achieving stiff peaks, Cream of Tartar gently fold in the dry ingredients, do not over mix.
Transfer batter into a piping bag fitted with a nozzle and pipe macarons on a baking tray lined with silicone mat.
Tap to release air bubbles, now let dry at room temperature for 30 mins before baking.
Bake in a preheated oven at 123° C for 11-13 mins.
After cooling pipe chocolate ganache in center, store in an air tight container.
