We wanted to try making a Double Chocolate Espresso Macaron with two types of chocolates in the shell and a Chocolate Ganache filling for the Chocolate Lover.

It looks and taste like it worked!
An Italian Meringue was the best choice for this macaron. We were working with melted chocolate for the shell, we needed a stiff meringue that was “forgiving,” The Italian meringue has less of a chance to brake before folding it into the tant pour tant ( almond, icing sugar, flavor, and colorants mixture).