Materials :

  • 5 tablespoons of ground almonds
  • 5 tablespoons of granulated sugar
  • 2 tablespoons of espresso
  • 2 tablespoons of cocoa powder
  • 4 egg whites
  • 3 cups powdered sugar

 Ganache Ingredients: 

  • 1/2 cup of butter
  • 3 tablespoons of powdered sugar
  • 3 tablespoons of cream
  • 4 tablespoons of cocoa powder
  • 3 tablespoons of dark chocolate powder


Fabrication : 

  1. Blend the powdered sugar, espresso, cocoa powder and almonds with the help of a food processor until they become powdery and place in a bowl.
  2. In a separate bowl, beat the eggs with a mixer. When the mixture turns into white foam, gradually add the granulated sugar and continue whisking.
  3. Collect the mixtures in a single bowl and mix them with the help of a spatula.
  4. Squeeze the dough you prepared on the baking tray lined with greaseproof paper with the help of a piping bag.
  5. Bake for 10 minutes in a preheated oven at 175 degrees, and then let it rest for 30 minutes.
  6. Combine the butter and powdered sugar and melt them on the stove.
  7. Add the cream, cocoa and dark chocolate powder, cream and mix until lump-free.
  8. Refrigerate until it hardens a little and becomes a spreadable consistency.
  9. Spread it on the macarons you baked in the oven and make it final.