Sift the almond flour and powdered sugar into a bowl and mix gently.
Whisk egg whites on medium-high speed until foamy. Then add cream of tartar, salt, espresso powder, and sugar. Continue beating until stiff peaks form.
Gently fold dry ingredients into the stiff egg whites. You’ll want it to look like molten lava.
Place a Wilton 2A tip in the pastry bag and pipe small circles of the coffee macaron batter onto a baking sheet lined with parchment paper.
You can sprinkle some coffee grounds on top while the macarons are still wet. Leave them out for 20 minutes until they are tacky to the touch. Bake at 300 degrees Fahrenheit on the conventional setting for 18 minutes, one tray at a time.
How to make chocolate ganache – Pour the heavy cream in a saucepan and let it come to a simmer over medium heat. – Place the semisweet chocolate chips into a bowl and pour the hot heavy cream over them.
Let the chocolate sit for a few minutes then stir until it becomes a smooth creamy consistency.
Fill a disposable pastry bag with the chocolate ganache. Flip half of the macaron shells on their backs and pipe the chocolate filling onto each sell. Then place the unfilled shell on top.