Espresso Macarons with Mocha Filling

Vietnamese food

Ingredients and instruction same as Matcha Macarons– just replace matcha powder with espresso powder and add 2 tsp instant coffee powder plus 1 oz dark chocolate in the filling.  Make sure you deflate the air out of meringue well while folding the dry ingredients and wait about 30 minutes to 1 hour after piping until the surface of the shell tacky.  That waiting time before baking help me to get rid of the crack problem.  These taste best after 24 hours.  

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