Makes 35 finished macarons
I love grinding my own almonds for this recipe—it gives the shells that rustic texture and deeper nuttiness. But if you’re short on time, Bob’s Red Mill almond flour is a great store-bought option.
They’re filled here with a simple espresso buttercream and finely grated chocolate, but you can really make them your own with any of your favorite macaron fillings. Try one of my other buttercream flavors, a silky ganache, or a macaron-style filling from the app.
These are also amazing crushed over ice cream or served on their own—chewy, nutty, and just irresistibly good.
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