For the Chocolate Macarons:
Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper
set aside.
In the bowl of a food processor, pulse the almond meal, confectioner's sugar, and cocoa powder into a fine powder
set aside.
In the bowl of a stand mixer fitted with the whisk, beat the egg whites with a pinch of sea salt on medium speed for 30 seconds. Add the cream of tartar and continue to beat for 10 seconds.�
Increase the speed. When the egg whites start to form stiff peaks, add 1 tablespoon sugar and beat until all the sugar is dissolved. The meringue should be stiff and glossy, which takes about 3 minutes total. Remove the bowl from the stand mixer, and gently fold in the cocoa mixture.
Spoon the dough into the pastry bag. Pipe 1-1/4 inch (3 cm) rounds onto the baking sheet, spacing them 1 inch apart. Tap the sheet on the countertop a few times to smooth the surface.�
Let rest at room temperature for 15 - 30 minutes. Bake the macarons for 7 minutes (this is when they form their "feet" - which means a ruffle around the edges forms and the macarons won't rise).�
Reduce the oven temperature to 300 degrees F (150 degrees C) and use a wooden spoon to keep the oven door cracked open. Bake for 6 to 7 more minutes. Remove from the oven and slide the parchment paper directly onto the countertop. Let cool for 5 minutes.�
Carefully remove the shells from the paper and place them on a cooling rack. (If all goes well, you should not need a spatula to get them off the paper.) Let cool completely. Clean the pastry bag.
For the Chocolate Ganache:
In a pot, bring the heavy cream and cardamom pods to a simmer over medium heat. Remove from the heat and set aside to infuse for 30 minutes. Strain and reheat until warm to the touch.�
Place the chocolate in a mixing bowl and pour in the hot cream. Let sit for 10 seconds, then stir vigorously to dissolve the chocolate. Stir in the butter until the ganache is a uniform consistency.�
Spoon into the pastry bag, and pipe some ganache to cover the surface on the flat side of half the macarons. Top each with another macaron, flat side down.�
Refrigerate. The macarons are actually better the next day, once the flavors have had time to set. They will keep for a week in the fridge.
Note:
The egg whites make a better meringue when they have been separated for a few days or up to a week and kept in a container in the fridge. Bring them to room temperature when ready to use.You will also need a pastry bag fitted with a 1/2-inch (1.25 cm) (809 Ateco) tip.
