Double Chocolate Espresso Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 stick (4 oz) unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 4 tablespoons unsweetened cocoa powder
- 3/4 cup hot chocolate mix
- 1.5 teaspoons espresso powder add more if you like a stronger espresso flavor
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Topping
- 2.5 bars Hershey's Special Dark Chocolate bars (4.25 oz bars) (about 10 oz of chocolate total)
- 1 cup chocolate covered espresso beans (crushed) optional
Instructions
Macaron Shells
- You can use any macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Whisk the espresso powder into the cream and let sit until dissolved.
- Beat the butter, powdered sugar, and heavy cream until combined
- Add the cocoa powder, hot chocolate mix, espresso powder, vanilla extract, and pinch of salt then turn it up to high speed and beat until very fluffy.
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the chocolate and stir until smooth
Dip the Macarons
- Remove the macarons from the fridge and dip into the melted chocolate (I like to only dip the top shell)
- If you're using the crushed chocolate covered espresso beans, sprinkle those onto the macarons while the chocolate is still melted
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes