Coffee Macarons

Ingredients

• 120 g shelled almonds
• 2 egg whites
• 1 tsp lemon juice
• 150 g powdered sugar
• a pinch cardamom
• 1 tsp cocoa powder
• 125 g whipping cream
• 100 g dark chocolate
• 1 tsp instant coffee
• 1 tbsp softened butter

Instructions

1. 1.

   Preheat the oven to 150°C (300°F) with both top and bottom heat. Line two baking sheets with parchment paper.

2. 2.

   Grind the almonds in a mixer until very fine. Beat the egg whites with lemon juice until stiff peaks form, then gradually fold in powdered sugar and cardamom. Continue beating until a glossy, firm batter forms, then gently fold in the almond mixture and cocoa powder.

3. 3.

   Fill a piping bag fitted with a large round tip with the batter. Pipe 60 even meringue dots onto the baking sheet. Let them sit for about an hour to dry slightly. Then bake in the oven at 150°C for 10–12 minutes. Carefully remove from the tray and cool completely.

4. 4.

   Warm the whipping cream and melt it together with chopped dark chocolate. Stir in instant coffee and softened butter, then let the ganache thicken a bit more.

5. 5.

   Spread ganache over half of the macarons, place a matching shell on top, and press gently. Let them chill for about an hour.