Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches a apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.

In a medium bowl, sift the powdered sugar, almond flour, and espresso powder twice.

Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.

Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, you can add the vanilla paste.

Continue whisking the meringue until stiff peaks form. The best way to test if it is ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.

Start the macaronage by folding in ⅓ of the dry ingredients. Mix carefully with a silicone spatula by scraping aroung the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.

Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.

Transfer the mixture to a piping bag with a small round piping tip (I used Ateco 802). Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.

Let the macarons rest for about 30-40 minutes, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F. Bake the macarons for about 8-12 minutes. Allow to cool completely before removing them from the baking sheet.

In a medium bowl add the chocolate and set aside.

In a small saucepan, whisk together the granulated sugar, salt, cream of tartar, and water. Heat over medium high heat, swirling (not stirring) often to encourage even cooking. When it comes to a boil reduce heat to medium.

Meanwhile, in a small saucepan, bring heavy cream to just shy of a simmer. Stir often to avoid the bottom from burning.

When the color of the sugar turns an even medium amber color remove from heat and slowly add the heavy cream, whisking constantly and careful to not let it bubble over. After all of the heavy cream is whisked in, add in the vanilla.

Pour one third of the caramel mixture over the chocolate, then cover for about one minute. Whisk the chocolate caramel mixture until fully combined, then whisk in the remaining caramel mixture in two additions.

Allow the chocolate caramel mixture to sit for a few minutes until it cools down to 95 degrees F.

Once the mixture is cool enough, whisk in the butter.

Cover the ganache and place in the fridge to set overnight.

Transfer the ganache to a piping bag fitted with a small round tip.

Pair the macaron shells up and pipe the ganache onto the bottom shell, then place the paired shell on top, pressing down slightly to ensure they stick together.