Coffee Macarons

Ingredients

Coffee extract

1 teaspoon

Unsalted butter

1/2 cup, softened

Granulated sugar

1/4 cup

Egg whites

3 large, at room temperature

Instant coffee granules

1 tablespoon

Powdered sugar

1 3/4 cups

Almond flour

1 1/4 cups

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and instant coffee granules. Process until the mixture is fine and well-blended.
3. In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until the mixture reaches stiff peaks.
4. Carefully fold the almond flour mixture into the beaten egg whites using a spatula until the batter is smooth and shiny. Be gentle to avoid deflating the meringue.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
6. Allow the macarons to sit at room temperature for 30 minutes to develop a skin; this helps create the signature 'feet' when baked.
7. Bake the macarons for 15 minutes, or until they are set and easily lift off the parchment paper. Let them cool completely on the baking sheets.
8. While the macarons cool, prepare the coffee buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and coffee extract, beating until light and fluffy.
9. Once the macarons are completely cool, pipe a generous amount of coffee buttercream onto the flat side of one macaron shell. Top with another shell to form a sandwich. Repeat with the remaining macarons and buttercream.
10. Store the macarons in an airtight container in the refrigerator for up to one week, allowing the flavors to meld.