Ingredients and instruction same as Matcha Macarons- just replace matcha powder with espresso powder and add 2 tsp instant coffee powder plus 1 oz dark chocolate in the filling. Make sure you deflate the air out of meringue well while folding the dry ingredients and wait about 30 minutes to 1 hour after piping until the surface of the shell tacky. That waiting time before baking help me to get rid of the crack problem. These taste best after 24 hours.
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