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.
![](https://5thavenuecakedesigns.com/files/2010/06/FBCmac2.jpg)
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).
![](https://5thavenuecakedesigns.com/files/2010/06/FBRainbowMac3.jpg)
Thanks for that awesome posting. It saved MUCH time : Any chance your give any of those wonderful macaron’s recipe.
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