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Heat the cream and the instant coffee till it comes to a boil on the edges.
Remove from heat and add in the chocolate.
Stir to mix and melt it until smooth.
Let it rest and cool completely.
Pour in a piping bag and keep ready.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment or silpat.
Prepare a pastry bag with a round tip 1A (Wilton).
Sift almond meal, powdered sugar and cocoa for three times, every time discarding the larger pieces.
In a clean bowl, pour the egg whites and beat them with a hand mixer or you could use a stand mixer. As the egg whites start forming soft peaks, pour in the granulated sugar in two batches and blend that in. The meringue will have stiff peaks by the end of the process and it takes about two minutes after you add in the sugar.
Fold in the dry ingredients in two batches very gently to avoid knocking off the air. There should be no streaks of whites and everything should be blended in.
Pour in the macaronage in the pastry bag and pipe out 1 inch round circles on the parchment paper.
Tap the baking tray on the counter couple of time to remove air bubbles from the macarons and let them rest open on the counter for 30 mins so that a skin forms on top and the batter does not stick to bare fingers.
Bake for 15 mins and take out from the oven and let them cool before removing from the baking sheet.
Take a cookie and pipe in a little ganache on the inside surface. Top with another cookie to form the sandwich.
You are ready to serve your fancy cookies.