Pour the almond flour and the icing sugar in a bowl.
In a big dry bowl whip the egg whites to a hard foam, the same texture like shaving foam. Make sure you don´t have any egg yellows in the egg whites before start the whipping.
Pour in the almond flour mixture in the egg whites and stir really slowly with big movements with a big spoon. Continue stirring slowly until you have a solid batter.
Pour the batter in a piping bag and squeeze out approx two centimeters big circles on a baking paper.
Let the macarons rest one hour on the baking paper.
Preheat the oven at 150 degrees Celsius.
Put the macarons in the middle of the oven for fifteen minutes.
Take out the macarons from the oven and let them cool down.
Heat up the whip cream together with the honey in a casserole.
Take away the casserole from the stow and pour down the dark chocolate in the whip cream. Stir until the chocolate is melted.
Place the casserole in the fridge until the chocolate reach the right consistence so you can pour it in a piping bag.
Place the macarons upside down with the flat side up.
Pour the chocolate on half of the macarons.
Place a macaron on top of the chocolate and press them together so the filling reach the edges.
Let the macarons rest minimum one hour before serving them.