Mini Mocha Macarons

INGREDIENTS

Stand mixer with whisk attachment - both very clean and dry

Medium mixing bowl

Mesh sifter

Wire whisk

Rubber Spatula

Disposable piping bag

1/2

in round piping tip (Wilton 1A)

Small round piping tip (Wilton 12)

3 1/2

cm piping template Click HERE for the template

90 g

egg whites (left out overnight at room temperature)

50 g

sugar

200 g

powdered sugar

2 tbsp

espresso powder

110 g

blanched almond flour

120 g

semi-sweet chocolate - I used Lindt 70% Schokolade

120 milliliters

or 1/2 cup heavy cream

1 tbsp

espresso powder

1/2 tbsp

unsalted butter, room temperature

1/2 tsp

vanilla extract