Macaroons with Mocha Cream
Preheat the oven to 120 ° C (approximately 250 ° F). Line a baking sheet with parchment paper.
Beat egg whites until stiff. Gradually add sugar and continue beating until sugar has dissolved. Then add lemon juice and almond liqueur.
Place mixture in a piping bag and pipe even sized drops onto baking tray.
For the filling, melt chocolate over a hot, not boiling, water bath and stir in the espresso.
Beat butter with powdered sugar until creamy and add almonds and chocolate mixture.
Add chocolate filling to a cookie and sandwich with another. Let dry and serve.