DIY :: Chocolate Macaroons with Espresso Cream

Sticking with the Macaroon theme of today, we decided to share an awesome recipe with you all! 

Ingredients for macaroons :
 
1 1/2 cups almond meal or ground blanched almonds
1 1/2 cups confectioners’ sugar
1 cup sugar
2 tablespoons unsweetened dutch-processes cocoa powder
1/2 cup water
2/3 cup of egg whites, divided into two portions
 
 -Baking process can be found here.

 

Ingredients for espresso cream : 
 
1/8 cup unsalted butter, softened
1 cup powdered sugar
 2 tablespoon very strong espresso
 1 teaspoon vanilla extract

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Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more.

Once all of the powdered sugar has been added, scrape the sides of the bowl, continue on low while adding vanilla and espresso till fully incorporated. Beat on medium-high until light and fluffy.

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