Made on 12/21/11.
Here are the ingredients for the macaron shells:
(slivered almonds, confectioner's sugar, cocoa powder, white sugar, egg whites)
Grind slivered almonds in the food processor:
Add in confectioner's sugar and cocoa powder and combine.
Whip egg whites on medium speed.
Whip until stiff peaks form.
Incorporate the almond-cocoa powder-sugar mixture into the egg whites.
Fold the two mixtures into each other quickly.
Fold batter into a large ziplock bag and cut off the corner.
Pipe out small rounds onto a silicone baking sheet and leave the shells out for 30 minutes at room temperature.
Put the sheet in the oven heated at 300 degrees F for 10 minutes.
Cool the shells on a wire rack.
Assemble the ingredients for the espresso ganache:
(cream, butter, sugar, espresso powder, bittersweet chocolate)
Heat cream, butter, and sugar until combined. Chop bittersweet chocolate.
Whisk together the cream mixture and chocolate, adding in the espresso powder until well mixed.
Match the cooled macaron shells by size and spread the espresso ganache in between.
Spread the filling evenly so it doesn't ooze from the sides.
Here they are!
Thanks Annie's Eats!