This macaron is light with a wonderful coffee flavor and aroma. When adding the filling, just add a dab of chocolate ganache in between the two shells because you really want the coffee flavor to shine, not the chocolate.
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
2. Allow the ganache to cool and thicken before filling each macaron shell. Sometimes, I'll put it in the fridge for 10 minutes to help it cool faster.
90g Egg Whites (About 3) At Room Temperature And Aged For 3 Days
30g Caster Sugar
200g Powdered Sugar
110g Finely Ground Almonds
1 1/2 Teaspoons Instant Espresso Powder (Additional for Topping If Desired)
1. Combine the almond flour, powdered sugar, and espresso powder.
2. In a stand mixer fitted with a whisk, beat the egg whites until foamy. Slowly begin to add the granulated sugar until you have created a glossy meringue. Add the almond mixture to the meringues all at once, and quickly fold to blend and break up some of the air. Continue to slowly mix until the almonds are incorporated into the meringues and the mixture resembles lava. It should not take more than 50 strokes to accomplish this.
3. I find it best to test the meringue at this time but dropping a small spoonful onto some parchment paper. The mixture should smooth out, but not flatten completely and you shouldn't have a peak. If you have a peak fold the mixture a few more times. If the mixture has flattened completely you might have over mixed and removed too much air.
4. Once you have the right consistency, fill a pastry bag with a plain tip with the mixture. Carefully pipe circles 1in. circles 2 in. apart onto a silpat or parchment paper. In my experience, I've noticed that silpats produce better shells than parchment paper.
4. Preheat the oven to 270 degrees F on the CONVECT setting. Bake the macarons for 15 to 20 minutes depending on how large you piped them. While baking they should rise with airy feet developing. Once baked remove from the oven and cool for 10 minutes. Carefully remove from the parchment using a small metal spatula.
Photo & recipe shared from: http://annpark1.blogspot.com/2011/04/coffee-macarons-with-chocolate-filling.html