Today, I decided to make mocha macarons because I missed drinking coffee (I cutback and drink more water). I always loved the way macarons looked, but they’re way too sweet for my liking. During my first attempt, I tried to make them with less sugar and they did not harden or rise. So the next attempt, I kept the sugar normal and made the filling not as sweet. For the filling, I used dark chocolate and coffee extract, but you can even use non-sweet chocolate. If you don’t have coffee extract, you can also use instant coffee. Now that the filling is not as sweet, I can finally enjoy macarons 
It’s best to use a Stand Mixer
Ingredients:
Shells
60 grams egg whites (about 2)
25 grams granulated sugar
100 grams powdered sugar
70 grams almond meal
1 teaspoon coffee extract
Mocha Ganache
1/4 cup whipping cream
4 oz dark chocolate (about 113 grams)
1 tablespoon butter
1 teaspoon coffee extract
Things You Might Need
Extra Large Round Metal Tip
Pure Coffee Extract
Pastry Bag or Ziploc Bag
Makes about 12 Macarons (12 Sandwiches, 24 shells)
Cooking Instructions:
Step 1: First make the ganache (filling). Heat the whipping cream until it begins to boil. Reduce to low heat and add the butter, dark chocolate, and coffee extract. Mix until the chocolate is melted. Refrigerate for at least an hour or until it becomes firm like a spread.
Step 2: Sift the powdered sugar and almond meal.
Step 3: For the shells, whip the egg whites until foamy and half the sugar. Keep whipping and gradually add the rest of the sugar. When the meringue is 60 percent complete, add the coffee extract and keep whipping. Whip until the meringue is shiny and stiff (not too stiff).
Step 4: Fold in the sifted powdered sugar/almond mixture. You don’t want to remove too much air, so don’t overmix (I think it took about 20 strokes for me).
Step 5: Pipe circles onto parchment paper. Try to make them the same size about 1 to 1.5 inches in diameter. Leave the macarons out at room temperature for about an hour to harden. If they don’t stick to your fingers, they’re ready to bake!
Step 6: Bake for 15 minutes at 285°F. When they are finished, let them cool for about 10 to 15 minutes. If they don’t remove easily, spray some water underneath the parchment paper.
Step 7: Fill with the mocha ganache or other filling of your choice!
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This post is tagged coffee, cookies, dark chocolate, macarons, sweet
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