Mocha Macarons

Delicious and rich chocolatey flavoured macarons with a hint of coffee.

Prep Time 30

Cook Time 15

Resting time 1

Total Time 1 45

Course Dessert

Servings 12 cookies

Sift together almond flour and powdered sugar. Whisk to combine.
In the bowl of a stand mixer, whip egg whites until frothy.
Sprinkle sugar slowly into the egg whites to make the meringue. Beat until stiff peaks form.
Add the gel food colouring at this stage and beat until combined.
Add the almond flour and powdered sugar mixture into the meringue. Fold gently until it has a thick, lava like consistency.
Fit piping bag with a large round tip and fill it with the batter. Pipe out into a baking sheet lined with a slipat.
Let sit at room temperature until a skin forms.
Bake at 300 degrees F for 15 minutes.
Let cool before removing from pan. Fill with the mocha swiss meringue buttercream and sandwich together.