Chocolate Ganache

Cup of Yum
1. In a pot, combine chocolate chips and instant coffee. In a separate sauce pan, bring the whipping cream almost to a boil. Remove from heat and pour on top of the chocolate chips and instant coffee.
2. Whisk until combined. Set the ganache aside to allow it to harden a little while you make the shells.

Macaron Shells

1. In the bowl of a stand mixer, beat eggs with granulated sugar until the mixture begins to rise and stiffen.
2. Sift powdered sugar and almond flour to remove any lumps.
3. Sift instant coffee into the almond flour/powdered sugar mixture. Stir to combine all ingredients together.
4. Stir the dry ingredients into the egg mixture with a spatula until just combined. Be cautious not to overmix.
5. Place piping bag into a tall cup to hold it straight. Stuff the macaron batter inside the piping bag, twisting the top to seal it inside.
6. Line the baking sheet with parchment paper. Pipe thick circles of batter onto the baking sheet. Tap baking sheet at least 3 times on each side to rid the batter of any air bubbles. Allow the batter circles to sit at room temperature for about 20 minutes.
7. Bake macarons at 300°F for 12-15 minutes. You'll know they're ready when they no longer stick to the parchment paper. Allow shells to cool to room temperature.
8. Place another pastry bag into a tall cup to hold it straight. Fill the bag with ganache. Pipe ganache onto one of the macron pieces and cover it with the other piece. 
9. Keep macarons refrigerated in an airtight container until ready to serve.