Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

In a large bowl, whisk together the almond flour, confectioners’ sugar, cocoa powder, and salt. Sift the mixture to eliminate lumps.

Beat the egg whites with an electric mixer until foamy, then gradually add granulated sugar. Whip until stiff peaks form, about 5-7 minutes.

Gently fold the dry mixture into the whipped egg whites, maintaining airiness until the batter flows like lava.

Transfer the batter to a piping bag and pipe small circles onto the baking sheets, leaving space in between.

Let the piped macarons rest for 30 minutes to form a skin, then bake for 15-20 minutes.

Remove from the oven, allow to cool for 10 minutes, then cool completely before filling.