Make some espresso and enjoy these macaroons!

1-1/2 cups ground almonds
2 tsp instant espresso powder
2 cups powdered sugar
4 egg whites
1/2 cup extra fine granulated sugar
2 tsp unsweetened cocoa

For the filling
1 cup mascarpone cheese
2 Tbs sweet marsala wine
4 Tbs extra fine granulated sugar
4 Tbs grated dark chocolate

Grind almonds, espresso powder, and powdered sugar in food processor
Transfer to bowl
Beat egg whites until soft peaks form add extra fine sugar and beat until stiff meringue forms

Fold dry mixture into meringue until a shiny batter forms

Line 3 baking sheets with parchment paper
Pipe mixture with medium size plain tip pastry bag into small circles
(roughly 50-60 you will get with batter)
Tap the pans to let air bubbles escape
Let sit at room temp. for 30 minutes
Preheat oven to 325
Bake Macaroons in preheated oven for 12-15 minutes
Let cool for 15 minutes and peel off parchment paper

To Make filling
Beat Mascarpone cheese, Marsala and extra fine sugar until smooth
Pipe a dot of filling on smooth side of half the macaroons
sprinkle dark chocolate over mascarpone mixture and sandwich macaroons together
Sift cocoa powder on top of macaroons

Enjoy!

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