Espresso Macarons with Dark Chocolate Chip Buttercream
Rich and delicious espresso flavored macarons with a delectable dark chocolate chip buttercream frosting. Step by step instructions.
Servings: 16
Ingredients
Espresso Macaron Shells
- 1 3/4 C confectioners sugar
- 1 C almond flour finely ground
- 1 tsp salt divided
- 3 egg whites room temperature
- 1/4 C granulated sugar
- 1 tsp vanilla extract
- 3 Tb instant espresso
- 2 drops brown gel food coloring
Dark Chocolate Chip Buttercream
- 1/2 C unsalted butter room temperature
- 3 C confectioners sugar
- 1 tsp vanilla extract
- 1/4 C dark chocolate chips
- 2-3 Tb heavy cream
Instructions
Espresso Macaron Shells
- In a food processor, combine the confectioners sugar with the almond flour and 1/2 tsp of salt, and pulse until well it’s a very fine texture. Sift into a bowl and set aside.
- In a separate bowl or stand mixer, combine the egg whites with the remaining 1/2 tsp salt. Mix on low speed until it gets quite foamy.
- Slowly incorporate the 1/4 C sugar, about 1 tsp at a time, until stiff peaks form. You should be able to turn over the bowl without anything falling out.
- Add the vanilla extract and beat until just combined.
- Add the gel food coloring and beat until just combined.
- Fold about 1/3 of the almond flour mixture into the egg whites with a spatula. Continue folding until well combined, then add another 1/3 of the mixture and repeat. After the last third is added, continue folding until the mixture gets ribbony. You should be able to twirl a figure 8 without the mixture breaking.
- Transfer the mix to a large pastry bag fitted with a large round tip. I usually use a Wilton 2A tip, but you can also just cut the tip off your piping bag to whatever size you want.
- Pipe puddles of the mixture to fill whichever size you prefer on the macaron mats. It might look a little globby, but it will settle. Firmly tap the baking sheet on the counter several times to release any air bubbles.
- Let the macarons sit on the counter for 30-45 minutes, or until the tops are dry to the touch. Once they are, preheat your oven to 300F.
- Bake the macarons for 18 minutes and let them cool on the baking sheet. While they are cooling, make the buttercream.
Dark Chocolate Chip Buttercream
- In a food processor, pulse 1/4 C dark chocolate chips until finely ground. You want some chunks, but keep in mind they need to fit through your piping tip later.
- Combine the butter with the confectioners sugar and mix on low speed until smooth.
- Beat in vanilla and 1Tb heavy cream to start. Add more heavy cream until you get a smooth, pipe-able texture. Beat on medium/high for 2-3 minutes.
- On low speed, mix in the ground chocolate chips.
- Transfer to a pastry bag fitted with any kind of tip you want, or you can even just cut the tip off. Pipe enough buttercream to make a sandwich with two macaron shells.
Notes
These are best when let to sit overnight in an airtight container in the fridge. Allow them to sit out for a while before enjoying.