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  • 2 1/4 c. confectioners' sugar 225 g, 8 oz.
  • 2 c. Almond flour:  190 g, 6.7 oz.
  • 2 Tbsp. Granulated sugar:  25 g , .88 oz.
  • 5 Egg whites: Have at room temperature

Chocolate Ganache:

  • 9 oz. bittersweet chocolate
  • 1 c. heavy cream
  • 1 Tbsp. espresso


  1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
  2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
  3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t over fold, but fully incorporate your ingredients.
  4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
  5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
  6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
  7. For the Ganache: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully. Pour over the chopped chocolate, and whisk until smooth. Add the espresso. Allow the ganache to chill. When ready to  frost macarons, take out of refrigerator and whip it until spreading consistency.