Chocolate Espresso Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 oz Bittersweet chocolate
  • 3 tbsp Cocoa powder, unsweetened
  • 5 tbsp Granulated sugar
  • 2 cup Powdered sugar

• Drinks

  • 2 tsp Espresso, instant powder

• Dairy

  • 1/4 cup Butter

Found on blahnikbaker.com

Description

Ingredients

• 1 cup powdered sugar
• ½ cup almond flour
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 2 egg whites, room temperature
• 5 tablespoons granulated sugar
• 1 cup powdered sugar
• ¼ cup (1/2 stick) butter, softened
• 2 ounces bittersweet chocolate, melted and cooled

Directions

• Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flipped the paper (drawing side down).
• Preheat oven to 350 degrees and prepare a pastry bag with a round tip. I used Wilton 2A.
• Using a food processor, pulse the powdered sugar, almond flour, espresso powder and cocoa powder into fine powder. Sift several times until there is less than 2 tablespoon of almond bits left.
• In the bowl of an electric mixer with the whisk attachment, combine the egg whites and sugar. Whip on medium-high speed until stiff peaks forms, about 5-7 minutes.
• Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter.
• Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let macarons rest for 15-30 minutes until top hardens slightly.
• Bake for 10-15 minutes, rotating cookie sheets halfway through baking time. Cool completely on cookie sheets before peeling from the parchment.
• In the bowl of an electric mixer, beat the butter on medium speed until smooth. Reduce speed to low and add the sugar.Add the melted chocolate. Mix until well combined and smooth.
• Match same size cookies; pipe a little mound of buttercream onto flat side of one cookie and top with another.
• Store refrigerated for at least 24 hours before serving.