Macaron Caraquillo

Melt the cocoa paste at 45–50°C using a bain-marie or microwave.

Sift together powdered sugar and almond flour.

Mix red food coloring with 110g of liquefied egg whites and pour over the dry ingredients without mixing.

Boil mineral water and granulated sugar until 118°C; begin whipping the other 110g of egg whites when syrup reaches 115°C.

Pour the syrup at 118°C over the whipped egg whites and whisk until cooled to 50°C.

Fold a small amount of meringue into the melted cocoa, then incorporate everything into the dry mixture along with the remaining cocoa.

Pipe 3.5cm rounds onto lined baking sheets, spacing 2cm apart.

Tap trays to flatten slightly, dust with white gold powder, and allow to dry for at least 30 minutes.

Melt chocolate at 45–50°C.

Boil cream and ground coffee, then infuse covered for 10 minutes; strain.

Gradually pour infused cream over melted chocolate, stirring from the center outward.

Add softened butter and Ricard; blend until smooth.

Cover with plastic wrap touching the ganache and refrigerate for 2 hours until creamy.

Preheat convection oven to 180°C.

Bake macaron shells for about 12 minutes, opening the oven door twice briefly during baking.

Cool shells on the counter.

Pipe ganache onto half of the shells and top with another shell, pressing lightly.

Refrigerate assembled macarons for 24 hours.

Bring macarons to room temperature 2 hours before serving.