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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