Line 3 rimmed baking sheets with silicone macaron baking mats.
Within the paintings bowl of a meals processor, pulse flour, confectioners’ sugar, and cocoa till finely floor and entirely mixed. Sift combination thru a big fine-mesh sieve into a big bowl, discarding any solids. Upload 2 egg whites (60 grams); fold till mixed. Quilt with plastic wrap to forestall drying out.
In a small saucepan, stir in combination granulated sugar and 1⁄4 cup (60 grams) water. Prepare dinner over excessive warmth, with out stirring, till an instant-read thermometer registers 240°F (116°C) to 245°F (118°C).
In the meantime, within the bowl of a stand mixer fitted with the whisk attachment, beat cream of tartar and ultimate 2 egg whites (60 grams) at low velocity till foamy. Build up mixer velocity to medium-high, and beat till medium-stiff peaks shape. (Egg whites and sugar syrup will have to be ready so they’re in a position on the identical time.)
With mixer on excessive velocity, upload sugar syrup to whipped egg white combination, sparsely pouring instantly into combination, averting facet of bowl and whisk. Beat till combination is cooled and stiff peaks shape, about 4 mins.
Upload one-fourth of meringue (about 1⁄2 cup or 60 grams) to flour combination; stir vigorously till mixed. Upload ultimate meringue, and sparsely fold till combination is ribbon-consistency. (Combination will have to be thick and slowly however freely fall off the spatula in a “V” form; while you drag the spatula in the course of the batter, it will have to transfer like lava and slowly come again in combination.)
Switch batter to a pastry bag fitted with a medium spherical piping tip (Ateco #804). Maintaining piping bag with opening of tip perpendicular to a ready pan, pipe batter inside circles on baking mats, making use of drive and leaving tip desk bound till batter simply reaches fringe of circle. Transfer and raise piping tip in a handy guide a rough round movement as you end piping each and every macaron shell to forestall some degree from forming on best. Vigorously slam pans on counter 5 to 7 occasions to liberate air bubbles. Sprinkle with hazelnuts. Let stand at room temperature till a pores and skin bureaucracy on best of macaron shells, 30 to 45 mins. (Batter will have to be matte, really feel dry to touch, and will have to now not stick with your finger.)
Preheat oven to 300°F (150°C).
Bake till shells are company however have a slight wobble to touch, 13 to fifteen mins. Let cool totally on pans on twine racks.
Spoon Hazelnut-Chocolate Ganache right into a pastry bag fitted with a medium spherical piping tip (Ateco #804.) Pipe ganache onto flat facet of part of macaron shells. Flippantly press ultimate macaron shells, flat facet down, on best of ganache. Refrigerate in an hermetic container for as much as 3 days.
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