Oh what a delicious macaroon recipe with a decadent filling.
For the macaroons:
Line two baking sheets with parchment paper; set aside.
Fit a large pastry bag with a 1/2-inch plain tip; set aside.
Use a food processor, pulse powdered sugar, almond flour, cocoa powder, and salt until fine.
Sift mixture and set aside.
Beat egg whites in a glass or metal bowl on medium speed until opaque and foamy, about 30 seconds.
Add the cream of tartar, increase the speed to medium high, for about 1 minute.
Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Be careful not to overwhip your eggs.
Transfer the meringue to a large bowl.
Using a rubber spatula, gently fold the dry mixture into the egg whites bit by bit until the dry ingredients are just combined.
With the final addition, stop folding when there are no egg whites showing.
Transfer the mixture into to the pastry bag.
Pipe out 1-1/4-inch rounds 1 inch apart onto the baking sheets, about 25 per sheet.
To create the macaroon base, pick up the baking sheets and bang them flat down against your counter.
Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
Preheat oven to 350F and arrange a rack in the middle.
Bake the macaroons one sheet at a time for 7 minutes.
Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.
To make your frosting: In your mixer, beat the softened butter with the powdered sugar until it is creamy. Add in the cocoa powder, vanilla extract & coffee. Beat with the mixer until fluffy.
Fill a piping bag, fitted with a plain round nozzle, withbuttercream andpipe onto the flat side of one macaroon in each pair, add a small dollop of cherry jam sandwich the macaroons pairs, but be careful because the filling should not ooze out the edges.
Refrigerate, covered, at least 24 hours before serving.