Name: Espresso Blackberry Macarons
Cook time: 1 hr
Total time: 4 1/2 hr
Yield: Makes 2 1/2 dozen sandwich cookies
Ingredients: 3 ounces almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup); 1 1/2 cups confectioners sugar; 1 tablespoon instant-espresso powder; 1 teaspoon pure vanilla extract; 3 large egg whites, at room temperature 30 minutes; 1/4 teaspoon salt; 3 tablespoons granulated sugar; About 1/2 cup blackberry jelly; a food processor with a sharp blade or an electric coffee/spice grinder; a large pastry bag fitted with a 3/8-inch plain tip or a quart-size sealable bag with a corner snipped off; an offset spatula.

Espresso Blackberry MacaronsRomulo Yanes

These cookies should set for a while before serving. The fillings help soften the meringue—and your patience will be rewarded with a wonderfully chewy texture.

Cooks' note:

Filled macarons (of any flavor) can be kept in an airtight container wrapped in plastic wrap, chilled 2 days or frozen 1 month. Bring to room temperature in wrapped container (to avoid condensation), about 1 hour if chilled or 2 hours if frozen.

Recipe notes

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