Step 1

Line two cookie sheets* with parchment paper or silicone baking mats. Set aside.

Step 2

Whisk powdered sugar, almond flour and espresso powder together in a bowl until well combined. Set aside.

Step 3

In a completely clean bowl and with clean beaters, whip egg whites and vanilla on low speed to a nice bubbly foam.

Step 4

Continue to whip on low speed and gradually add the granulated sugar to the egg whites until you have a glossy meringue that just barely holds stiff peaks.

Step 5

Slowly and carefully fold the almond mix into the meringue until combined. (It'll be a sticky, very slow-flowing, thick mass). It's important to take your time here. Try to work in slow motion so you don't overmix the batter. (Overmixing the batter will make it too runny.)

Step 6

Carefully transfer the batter into a piping bag with a large round tip. Pipe the macarons onto the cookie sheets. (Pipe ~16 dollops onto each sheet, each between 1 inch and 1 ½ inches in diameter. Hold the piping bag straight down when piping.)

Step 7

If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.

Step 8

Let the macarons sit at room temperature for at least 30 minutes. (During that time the macarons will form a dry "skin" on the outside. When you touch them, they should not be sticky at all.)

Step 9

Heat the oven to 280 degrees F.

Step 10

Bake the first baking sheet until the macarons are hard to the touch and don't move around when you touch them (15 to 20 minutes).

Step 11

Once baked, leave the macarons in the oven, turn the oven off and open the oven door a crack. After 15 minutes, take the macarons out. Turn the oven back on and once it's up to temperature, bake the second sheet in the same way.

Step 12

Whip all ingredients together until you have a smooth cream.

Step 13

Match the macarons into pairs by size.

Step 14

Put a dollop of buttercream on one shell and fit a second shell on top.

Step 15

Keep the macarons refrigerated until serving.