Decadent Mocha Macarons

Ingredients

• Heavy cream (1/2 cup)
• Dark chocolate (70% cacao or higher) (4 ounces, chopped)
• Instant coffee granules (1 tablespoon)
• Granulated sugar (1/4 cup)
• Egg whites (3 large, at room temperature)
• Cocoa powder (2 tablespoons)
• Powdered sugar (1 1/2 cups)
• Almond flour (1 cup)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and cocoa powder. Process until finely blended and set aside.
3. In a large mixing bowl, beat the egg whites on medium speed until soft peaks begin to form. Gradually add the granulated sugar and instant coffee granules, continuing to beat until stiff peaks form and the mixture is glossy.
4. Gently fold the almond mixture into the egg whites using a spatula. Do this carefully until the batter is smooth and has a shiny appearance. Be cautious not to over-mix.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving about 1 inch of space between each macaron.
6. Allow the macarons to sit at room temperature for about 30 minutes, or until they develop a skin and are no longer sticky to the touch.
7. Bake the macarons in the preheated oven for 15 minutes. Allow them to cool completely on the baking sheets before removing.
8. While the macarons are cooling, prepare the ganache filling. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and shiny. Allow ganache to cool to room temperature.
9. Once the macarons are cool, pipe or spread a small amount of ganache onto the flat side of one macaron, then top with another macaron to create a sandwich. Repeat until all macarons are filled.
10. Refrigerate the macarons for at least 1 hour before serving to allow the flavors to meld beautifully.