1 leftover eggwhite. Leftover chocolate ganache. Unopen tin of Illy Espresso Coffee Dark Roast = Chocolate Espresso Macarons.
I admit. I love almonds = I love macarons! There are those not so nice shells which I kept in air tight container in the fridge and an occasional bite = a little satisfaction. After making them a few times, the process is certainly manageable and the more you do, the more familiar you will be. I was lazy today, I didn’t sift the almond. I was too lazy to use Italian meringue method and did these using French meringue method. I love how the ground coffee is blended into the shells, each bite into it will give you the espresso aroma, accompanied with dark bitter chocolate ganache!