Step 1

Instructions For Macarons Shell: Sieve altogether the powdered sugar, almond powder, and espresso coffee powder so there are no lumps. Discard the lumps and mix dry ingredients with a hand whisk. Set aside.In a clean and dry bowl take egg whites. Using an electric mixer beat the egg whites at medium speed. At the first stage, the egg whites start becoming frothy. Later they begin to rise. When the egg whites double in volume and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm peaks are formed, about 2-3 minutes.Finally, fold the dry ingredients into the meringue in two batches and mix with a spatula. The batter has to be smooth, shiny and when stirred, it has to slowly become smooth on the surface, that’s all!The consistency of the batter should be like when you lift spatula, the batter will fall down like ribbon form and it will sink back into the mixture in about 20 sec itself.Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1cm) ready.Scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.Tap the baking sheet a few times firmly on the countertop to flatten the macarons, and remove air bubbles with the help of toothpick if necessary.Before you put these macarons shell into the oven, you will need to let them dry for a while. This step could take from 30 minutes up to a couple of hours, depending on the humidity. The easiest way to check if they are ready is to gently touch them with your finger. If your finger doesn’t stick to macarons, and you can feel a thin crust on the top, they are ready to go!If you are using the conventional oven (electric or gas) bake them at 130°C (266°F) for about 20 minutes. Every now and then open the door shortly to let the moisture out. That way you will prevent crackling. When they don’t stick to the surface anymore, they are done.If you are using a convection oven with fan bake these at 130 °C for about 15-20 minutes. Every now and then open the door shortly to let the moisture out. Let cool completely then remove from the baking sheet. For Chocolate and Coffee Filling: In a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using it.Spread a bit of batter on the inside of the macarons then sandwich them together.Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.

Step 2

Instructions For Macarons Shell: Sieve altogether the powdered sugar, almond powder, and espresso coffee powder so there are no lumps. Discard the lumps and mix dry ingredients with a hand whisk. Set aside.In a clean and dry bowl take egg whites. Using an electric mixer beat the egg whites at medium speed. At the first stage, the egg whites start becoming frothy. Later they begin to rise. When the egg whites double in volume and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm peaks are formed, about 2-3 minutes.Finally, fold the dry ingredients into the meringue in two batches and mix with a spatula. The batter has to be smooth, shiny and when stirred, it has to slowly become smooth on the surface, that’s all!The consistency of the batter should be like when you lift spatula, the batter will fall down like ribbon form and it will sink back into the mixture in about 20 sec itself.Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1cm) ready.Scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.Tap the baking sheet a few times firmly on the countertop to flatten the macarons, and remove air bubbles with the help of toothpick if necessary.Before you put these macarons shell into the oven, you will need to let them dry for a while. This step could take from 30 minutes up to a couple of hours, depending on the humidity. The easiest way to check if they are ready is to gently touch them with your finger. If your finger doesn’t stick to macarons, and you can feel a thin crust on the top, they are ready to go!If you are using the conventional oven (electric or gas) bake them at 130°C (266°F) for about 20 minutes. Every now and then open the door shortly to let the moisture out. That way you will prevent crackling. When they don’t stick to the surface anymore, they are done.If you are using a convection oven with fan bake these at 130 °C for about 15-20 minutes. Every now and then open the door shortly to let the moisture out. Let cool completely then remove from the baking sheet. For Chocolate and Coffee Filling: In a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using it.Spread a bit of batter on the inside of the macarons then sandwich them together.Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.