Chocolate Macarons with Espresso Ganache Filling
INGREDIENTS
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Ingredients:
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For the macarons:
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110 gm blanched slivered almonds
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200 gm minus 2 tbsp. confectioners’ sugar
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2 tbsp. cocoa powder (Dutch-process preferred)
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100 gm egg whites (from about 3 eggs), aged at room temperature for 12-24 hours
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50 gm granulated sugar
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For the espresso ganache:
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½ cup heavy cream
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1 tbsp. unsalted butter
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1 tbsp. granulated sugar
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4 oz. bittersweet chocolate, finely chopped
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1½ tsp. espresso powder
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