Sift icing sugar, almond flour and Cocoa powder together and keep it aside.
Whisk egg white with cream of tartar ( Eggs can be aged for two days(it's optional) till frothy.
Add castor sugar little by little till meringue turns shiny and stiff peaks.
Fold in all the dry ingredients little by little till ribbon consistency.
Pipe out on a silpat and sprinkle mixed nuts (coarsely powdered) on top and let it dry for two hours.
Preheat oven to 120 degrees centigrade. Bake piped macron for 15 minutes.
Check the doness by touching the top. The feet should not move.
Cool the silpat on a wired rack.
Filling method.
Cream cheese (room temperature) with butter well. Add in sugar and orange zest to it. Finally add mixed nuts to enhance the nutty flavor.
Assembly Procedure
Pair Macaron shell's evenly. Fill the filling in a piping bag and pipe the Macaron shells.
Dab the edges of the Macaron with extra nuts(coarsely powdered mixed nuts) to enhance the nutty flavor.
Spray Pearl powder (silver) on top to give a shiny finish.
French Chocolate Macaron With Cream cheese and mixed nut filling is ready to serve.
