Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 15 minutes
 

Baker's tips

1.
Place a second baking sheet under the first one to reduce the heat contact and prevent the macaroons from browning. 

2.
Leave the door slightly open - for example, slide in a metal utenstil - to create air circulation. 

3.
If you don't have coffee extract, infuse 100 g ground coffee in 300 ml simmering water to make some very strong coffee. 

Macaroons

1. Preheat the oven to 200° C (400° F).
2. In a bowl, combine the icing sugar and powdered almonds.
3. Warm the egg whites in the microwave for 1 minute. Incorporate the coffee extract and a spoonful of sugar.
4. Beat the egg whites to stiff peaks. When firm, mix in the remaining sugar and beat a few seconds longer.
5. Gently fold the icing sugar/almond powder mixture into the whites until the mixture regains its shiny surface.
6. Transfer the mixture to a piping bag.
7. Pipe out the macaroons onto a dry baking sheet lined with parchment paper, leaving sufficient space between macaroons. Let rest 30 minutes so that the macaroons form a crust and hold together better when baked.
8. Bake for 15-18 minutes. The macaroons are done when they no longer jiggle when the pan is shaken. There should be practically no change of color.
9. Remove the macaroons from the oven. Let cool before removing from the pan.

Coffee cream

1. In a small, saucepan, cook the sugar and water to 121° C (240° F).
2. Pour the syrup into the whole eggs and beat until cool.
3. When the mixture is almost cold, add the softened butter and coffee extract.
4. Whisk well.

Assembly

1. Place the coffee cream in a piping bag and fill the center of each macaroon.
2. Top with another macaroon.