Mocha Macarons

These mocha macarons are a delightful combination of a light and crispy almond shell with a creamy coffee chocolate ganache filling.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour, powdered sugar, and cocoa powder. Process until fine.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and instant coffee, continuing to beat until stiff peaks form.
Fold the almond mixture into the egg whites until the batter is smooth and shiny.
Transfer the batter to a piping bag fitted with a round tip. Pipe the batter onto the prepared baking sheets in 1-inch circles, spacing them 1 inch apart.
Let the macarons sit at room temperature for 30 minutes to develop a skin.
Bake the macarons for 15 minutes, then let them cool completely on the baking sheets.
While the macarons are cooling, make the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chocolate, stirring until smooth.
Once the macarons are cool, pipe or spread a small amount of ganache onto the flat side of one macaron. Top with another macaron to create a sandwich. Repeat with the remaining macarons and ganache.
Refrigerate the macarons for at least 1 hour before serving to allow the flavors to meld.