Coffee Macarons

These delicate coffee macarons are filled with a rich coffee buttercream for a perfect sweet treat.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour, powdered sugar, and coffee granules. Process until fine.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
Fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets.
Let the macarons sit at room temperature for 30 minutes to develop a skin.
Bake for 15 minutes, or until the macarons are set.
While the macarons are cooling, make the coffee buttercream. Beat the butter until creamy, then add the powdered sugar and coffee extract. Beat until light and fluffy.
Once the macarons are cool, pipe the coffee buttercream onto one macaron shell. Top with another shell to create a sandwich. Repeat with the remaining macarons and buttercream.
Store the macarons in an airtight container in the refrigerator for up to one week.