Preheat oven to 300°. Line baking sheets with silicon macaron mats.
In a large mixer bowl, combine measured almond flour, cocoa powder and confectioner's sugar. Put in food processor and grind for about 2 minutes. After it is done mixing, sift ingredients again into large mixing bowl to get rid of any large clumps. Set aside.
With the kitchen aide mixer, start mixing on level 4 the egg whites and sugar. Do it for 3 minutes. Mixture will not seem overly foamy at this point. Turn up to level 6 and mix for another 3 minutes. Soft peaks will be forming at this point. Lastly, turn up to level 8 and mix for another 3 minutes. Stiff peaks will be formed and the merigue should stick to the whisk at this point.
Pour dry ingredient mixture into the meringue. This is the process of macronage and super important. Fold mixture by using spatula and blend all ingredients until they are combined. Your batter will be ready when you can create a fine ribbon of batter from your spatula back into the bowl and it should disappear within itself after about 10-20 seconds or so. You don't want to over mix and your batter should not be like pancake batter.
Pipe macaron batter onto macaron circles and fill only ⅔ full as some spreading will occur naturally in the oven when baking. Bake for 18 minutes. Baking times will vary based on everyone's oven settings, but that is what works for mine. If the tops of cookies separate from each other they are not ready. Bake for an additional 1-2 minutes.
Let cool for about 10 minutes. They should pull right up off mat when done.