In a bowl, mix together the dry ingredients, almond flour, powdered sugar , cocoa powder and add the egg white.
Cook the granulated sugar with the water and watch the temperature which should show 237°F / 114°C
When the temperature reads 237°F/114°C start beating the other egg white in the stand mixer on medium speed us until you have a frothy mixture.
Then as soon as it shows 244°F/ 118°C then lower the speed and incorporate the syrup gently on the beaten whites, then return to high speed until you obtain a shiny meringue with stiff peaks.
Stir the meringue into the first cacao mixture and with a spatula gently mix until you obtain a soft consistency and the famous ribbon of dough.
Using a pastry bag and a small round tip, poach balls on a baking sheet lined with parchment paper or on a silicone macaron baking mat.
Bake the macarons in a preheated oven at 320°F/160°C for 12-15 minutes, then let them cool slightly before peeling them off.
Add chocolate ganache on a shell then cover with a shell of the same diameter, place in the refrigerator for 1 hour before tasting