Mocha Macarons

Ingredients
For the Macarons:
60-65g egg whites (2 eggs)
62g (5 tbsp) granulated sugar
100g powdered sugar
55g almond flour
2 tbsp finely ground coffee
pinch of salt

For the Ganache:
120g dark chocolate
120g heavy cream 

Directions:
1. Make the Macarons: In a large mixing bowl, whip the egg whites and granulated sugar together until stiff peaks form.
2. In a small bowl, sift together the powdered sugar, almond four, coffee grounds, and salt. Gently fold the dry ingredients into the eggs whites with a spatula, in 2 separate additions. Fold only until the batter looks uniform.
3. Get an icing bag and prepare it with a large, round tip. Fill the bag with your macaron batter. Prepare cookie sheet with parchment paper. Pipe 1.5-inch circles of batter, about an inch apart from each other.
4. Let these cookies sit in a cool, dry place for two hours, or until the tops appear set and slightly hardened (to test, touch the cookies. They are ready to be baked if batter doesn’t stick to your finger).
5. Preheat the oven to 350ºF. Bake for about 10 minutes.
6. Make the Ganache: Heat the heavy cream until hot, but not boiling. If you do this in a small saucepan on the stove, you will see tiny bubbles forming on the edges of the pan. That’s when the cream is ready. Remove from heat, then add the dark chocolate. Let sit for about 5 minutes, then mix until smooth. Chill in the fridge for at least 1 hour.
7. Once your macarons have cooled, start pairing them up by size.
8. Next, prep another icing bag, this time with your choice of a round or a star tip. Fill the icing bag with the chilled ganache. You will know the ganache is ready to be used if it has a consistency thicker than buttercream, but softer than fudge.
9. Pipe the ganache onto one cookie, then make into cookies sandwiches. Allow to harden for about 1 hour in the fridge.
10. Enjoy your macarons, and store leftovers in the fridge.