Preheat your oven to 300°F. Put two baking sheets with parchment paper or silicone baking mats, preparing macarons.

Put the confectioners’ sugar, almond meal, and cocoa powder together into food processor. Shake this blend through a fine sieve into a bowl.

Put egg whites in a bowl with an electric mixer on medium. Add cream of tartar and salt, then raise to high speed, whipping into soft peaks. Add sugar, until the meringue is glossy and stiff. A dash of food coloring can paint your macarons.

Meringue is folded into the almond cocoa mixture. Meringue should be filled into a pastry bag fitted with a ½-inch plain tip. Pipette two-inch circles, one-inch apart. Let the meringues sit for ten minutes after tapping the baking sheet against the counter.

Bake meringues until tops are dry, 13 to 15 minutes. After the macarons are fully cold, move them to the cooling rack from the baking sheets on top of the wire rack.

As the meringues cool, get the chocolate ready. In a small saucepan, combine the cream and corn syrup; whisk over medium heat until the cream starts to simmer. After taking the pan off of the burner, mix in the chocolate. Mix until the chocolate has liquefied. Before using, let cool until thickened.

Line the flat side of one cookie with a heaping teaspoon of chocolate, then cover with another cookie.

Include 14 teaspoons of orange extract or rum in the chocolate filling. For the filling, use white chocolate instead of bittersweet chocolate.