These espresso-flavored macarons are for all the coffee lovers out there. Why only drink your espresso when you can eat it too?
1. The day before you make the macarons, separate the egg whites and place them in an airtight container in the fridge.
2. On baking day, bring the egg whites to room temperature (by leaving them on the counter for 30 minutes).
3. Weigh out and sift your almond flour and powdered sugar. (Do not skip this step!) Whisk them together in a large bowl. Set aside.
4. Using a hand mixer, beat the egg whites until frothy. Add the cream of tartar and baking espresso powder. Continue to beat. When the egg whites become shiny and smooth, add the cane sugar one tbsp at a time to make a meringue and beat until stiff peaks form.
5. Using a rubber spatula, fold the almond flour mixture into the meringue. Fold gently but make sure the flour is well incorporated into the meringue. When ready, the batter should flow continuously off your spatula long enough for you to draw two figure 8s with it in the bowl.
6. Fill the batter into a large piping bag with a round tip and pipe the shells onto a tray lined with parchment paper. Sprinkle them with more espresso powder. When finished, tap the tray into the counter a few times to get rid of air bubbles. Set the tray aside for 20-45 minutes for the macarons to “dry.” They should lose their shine and feel dry to the touch when ready.
7. Preheat the oven to 300F and bake for 15-20 minutes. Rotate the tray every 5 minutes to ensure an even bake. The shells are ready when they are solid (not jiggly) to the touch. Remove them from the oven and set them aside to cool.
8. In the meantime, make the ganache filling. Combine the chocolate, espresso powder and coconut cream—use the solid part at the top of the can—in a small saucepan and heat it over medium-low heat. Once the chocolate is melted, whisk everything to combine, turn off the heat and transfer the ganache to a bowl. Place the bowl in the fridge for the mixture to set. If it hasn’t set in 1 hour, stir in more melted chocolate and chill again until it firms up.
9. When the shells have cooled, fill the ganache into a small piping bag and use a small piping tip to fill the macarons.
10. Keep leftovers in a sealed container in the fridge.