I decided to start off easy and go with a more simple Chocolate Macaron and save the more fanciful recipes until I was sure I was doing it right. Next time I'll be making Pistachio. I found almond meal at Trader Joe's and ground it up a little more fine with powdered sugar and cocoa in the food processor. You can also grind your own, just make sure you don't turn it into almond butter, which I read can be a problem. Make sure to sift the ground mixture really well. You don't want heavy macarons.
Chocolate French Macarons
Adapted from "Chocolate Macaroons" in "Macaroons"
1/4 cup ground almonds
Scant cup powdered sugar
2 tbsp cocoa
2 large egg whites
1/4 cup superfine sugar (you can make your own in the food processor)
100 grams semisweet chocolate, finely chopped
2/3 cup heavy cream
1) Put ground almonds, powdered sugar, and cocoa into the food processor and blend for about 15 seconds then sift into a large bowl
2) Whip egg whites (you can add a pinch of cream of tartar if you want) until they hold soft peaks, then gradually beat in superfine sugar to make a firm, glossy meringue
3) Gently fold almond mixture into the meringue, a little at a time until incorporated
4) Pour the batter into a pastry bag with a 1/2 inch plain tip attached. Pipe 32 small circles onto parchment paper lined baking sheets. When finished, gently tap the baking sheets to release any air bubbles. Then let the macarons sit at room temperature for 30 minutes to let the macarons outer shell harden to prevent cracking
7) Sandwich macarons together with ganache filling and enjoy!