Caféchoc Macaroons

Ingredients

• 1 1/4 cups powdered sugar
• 1 cup almond flour
• 2 tablespoons unsweetened cocoa powder
• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1 teaspoon instant espresso powder
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In a large bowl, sift together the powdered sugar, almond flour, and cocoa powder. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar and continue to beat until stiff peaks form.
5. In a small bowl, mix together the instant espresso powder and vanilla extract. Add to the egg white mixture and beat for an additional 30 seconds.
6. Using a rubber spatula, gently fold the almond flour mixture into the egg white mixture in three additions, until the batter is smooth and shiny.
7. Transfer the batter to a pastry bag fitted with a large round tip.
8. Pipe 1 1/2 inch circles onto the prepared baking sheet, spaced 2 inches apart. Tap the baking sheet firmly on the counter to release any air bubbles.
9. Bake for 18-20 minutes, until the macaroons are set and firm. Allow to cool completely on the baking sheet before removing.

Serving suggestions

Serve these delicious Caféchoc macaroons with a cup of coffee or hot chocolate. They are perfect for any occasion and make for a lovely dessert or a sweet snack. Store them in an airtight container at room temperature for up to 3 days. Enjoy!