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Sift 63g superfine almond, 63g powdered sugar and 7g cocoa powder into a large bowl and set aside.
Add 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
As the macarons rest, preheat your oven to 300 F.
Bake one tray of macarons at a time on the middle rack of your oven for 16-17 minutes and rotate the pan halfway through.
Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
Beat the room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
Mix in 10g marshmallow fluff, 4g vanilla extract and 1g tsp salt on a low speed.
Slowly add in 125g of powdered sugar. Half way through add 10g heavy cream to make the frosting easier to mix.
Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
Place half of the frosting in a separate bowl and mix in 10g hot cocoa mix.
Use an offset spatula to spread both types of frosting in streaks up the side of a piping bag fit with a french frosting tip.
Pipe a dollop of marshmallow and hot cocoa buttercream or filling of your choice onto one macaron shell.
Gently press a second shell on top of the frosting to create a sandwich.
If desired, drizzle some melted chocolate on top of each macaron.
Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!