For the Macaron Shells* From Martha Stewart:
1/2 cup almond flour
3 tbsp cocoa powder (I used 2 tbsp natural and 1 tbsp dutch processed)
1 cup confectioner's sugar
1/4 cup superfine baker's sugar
2 large egg whites, at room temperature (Despite being one of the many "macaron myths" that has been busted by pastry chefs, I still find that "aged" egg whites create more consistent results for me)
Pinch of cream of tartar

*There are plenty of macaron recipes that strictly use weight, versus cups. This is admittedly more of an accurate way of making them, but this recipe is for those of you holding out on buying a food scale.

For the Chocolate Ganache Filling
1/2 cup whipping cream
4 oz bittersweet or dark chocolate
2 tbsp butter