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about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then
discard any large pieces of nuts that didn't come through the strainer.
With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2
minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping
down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds
until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg
whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch
plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the
prepared pans. Set aside to air dry for 30 minutes before baking.
Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring
cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so
cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes.
Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room
temperature until set up.
Preheat oven to 325 degrees F.
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