Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Let it cool down and use it to fill the macarons.
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Ingredients
Flax seeds gel 1⁄2 Cup (8 tbs)
Powdered sugar 2⁄3 Cup (10.67 tbs)
Egg replace powder 3 Tablespoon
Mini chocolate chips 1 Cup (16 tbs)
Mint extract 2 Drop
Green food color 2 Drop
Chocolate chips 1⁄4 Cup (4 tbs), melted
Directions
GETTING READY
Preheat oven to 250 degrees F. Line a baking sheet with double layer of parchment sheets and set aside.
MAKING
Take flaxseed gel in a stand mixer bowl and blend until stiff peak, for about 10 minutes.
Add in the powdered sugar and egg replace powder beat until mix.
Add in the peppermint extract, green food color and mini chocolate chips. Stir gently to mix.
Fill a piping bag with the mixture and pipe out over the prepared baking sheet in the shape of cookies.
Bake for 15 – 20 minutes.
Take out the cookies and let it cool. Between two cookies spread some melted chocolate and place in a cupcake liner.
SERVING
Serve the cookies with some tea or coffee.