Ingredients: A
80g icing sugar
50g almond flour
2 tsp (5g) cocoa powder
Ingredients: B
40g egg white
16g caster sugar
Method :
1) Sieve icing sugar, almond flour and cocoa powder together for 2-3 times and set aside
2) Beat egg white with medium speed until soft peak. Gradually add in sugar. Add sugar by 3 times. Beat until stiff peak.
3) Fold in your (1) to your meringue. Fold about 30 times. In between press against the bowl for 3 times to deflate some air.
4) Pour in piping bag and pipe in round shape. Knock for few times to deflate some air. Let it dry about 30-45 min.
5) Bake for 150C for 15min.
Fillings:
150g mints chocolate (chopped), 100g whipping cream (room temperature, 30g butter (room temperature)
Method
Melt the chocolate. Mix in butter. Stir until butter melt and add whipping cream. Stir quickly until thick.
 you need knock/bang your baking tray few times to get a smooth macarons and to release bubbles trap. If any big bubbles trap, use a satay stick to pop it.

Special tips
1) Beat your egg whites using medium speed.
2) Make sure the almond flour is dry and not oily. If almond flour keep in fridge or freezer or your grind your own almond flour, please bake the flour at 80c about 20-30 min. Cool down before you use.
(Cause wet or oily flour will make the macaroon crack).