Macarons with Coffee and Chocolate

Our macaron recipe! Sandwiched two by two with a delightful hazelnut filling in between.

Instructions

Macarons

1. Preheat the oven to 150°C
2. Whisk the egg whites until stiff peaks form
3. Mix the granulated sugar with 70 g of icing sugar and gradually add to the egg whites while whisking for 2 minutes
4. Sift 90 g of icing sugar, almond flour, and instant coffee powder, then fold into the meringue
5. Gently mix with a spatula until the meringue starts to loosen slightly
6. Pipe onto baking paper, making circles about 3 cm in diameter
7. Bake at 150°C for 12 minutes
8. Let the macarons cool completely

Filling

1. Chop the chocolate and place it in a bowl
2. Bring the cream to a boil and pour it over the chocolate
3. Stir together to form a ganache
4. Add salt and let it cool slightly
5. Mix in the hazelnut spread
6. Pipe the filling onto half of the macarons
7. Place the remaining macarons on top as lids