These macarons were made on a total whim, I realised I had leftover egg whites that had been sitting in the fridge for a week (I keep some in the fridge for urgent macaron needs). I wanted to try a different flavour combo and these went down really well. I was also tempted to add some nutmeg into the mix but alas there wasn't any in the house, and I was feeling too lazy to go the distance.
For the shells:
90 gr egg whites - separated a couple of days, preferably about a week before
30 gr granulated sugar
200 gr icing sugar
110 gr almonds
1/2 teaspoon espresso powder
1/2 teaspoon cinnamon
Whisk the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be dry. Put the icing sugar, coffee and almonds through a food processor until the nuts are finely ground. Sift them into the meringue, give it a quick fold initially to get it mixed and then start folding carefully until you obtain a batter that smooths itself after about 15 seconds.
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Note: if the mixture flattens too quickly you've over-mixed it.
Fill a pastry bag fitted with a plain tip and pipe small rounds of the batter (1.5 inches in diameter) onto parchment paper. Preheat the oven to 150 degrees C. Let the macarons sit out for 45 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool before you remove them from the tray.
For the chocolate orange ganache filling:
125 ml heavy cream
2 teaspoons honey
120g dark chocolate orange
15g butter, cut into small pieces
Heat the cream in a small saucepan with the golden syrup or honey. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using (I recommend you refrigerate).