Yield: ~24 macarons
Prep Time: 1 hour
Bake Time: 12 minutes

Ingredients

Macaron Shells
70g           egg whites
¼ tsp        salt
¼ tsp        cream of tartar
45g           granulated sugar
100g         powdered sugar
60g           almond flour
10g           cocoa powder
10g           instant coffee

Ganache Filling
8oz           dark chocolate
1 cup        heavy cream
2 tbsp       instant coffee

Kitchen Notes: For more detailed instructions on making your macarons shells, check out my base recipe for french macarons.

Instructions

Ganache Filling

1. Break chocolate into small pieces and place in a large heatproof bowl.
2. Pour heavy cream into a saucepan, add instant coffee, and bring to just under a boil. 
3. Pour heavy cream mixture over chocolate and let sit for 3 minutes. 
4. Whisk until smooth and let rest until thick enough to pipe. 

Macarons

1. Preheat oven to 300 degrees Fahrenheit.
2. Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment, sprinkle with salt, and whip on medium-high speed until frothy, about 1 minute.
3. Add cream of tartar and continue to beat until soft peaks form, about 3 minutes.
4. Add granulated sugar and continue to beat until stiff peaks form, about 5 minutes.
5. Sift together powdered sugar, almond flour, cocoa powder, and instant coffee.
6. Use a spatula to fold the flour and sugar mixture into the egg white mixture, until no dry ingredients remain visible and the batter flows off the spatula, but is not runny. 
7. Transfer batter to a pastry bag fitted with a round piping tip.
8. Pipe out 1 inch rounds on baking sheet lined with a silpat or parchment paper.
9. Firmly tap the pan against a counter 2-3 times to release air bubbles.
10. Let macarons rest for 30 minutes to 1 hour until they form a skin. 
11. Bake for 12 minutes, rotating halfway through if the heat is not evenly distributed in your oven. 
12. Remove from oven and let cool.
13. Assemble macarons with ganache filling.