• Preheat over to 425℉
• Prepare baking sheet with parchment or silicone baking mat
• Prepare a large pastry bag with a medium or large tip
• Sift together the almond flour, powdered sugar, and instant coffee or espresso powder and set aside.
• Using a standing mixer with a whisk attachment or a large bowl with a hand held mixer add the egg whites, granulated sugar, and kosher salt.
• Whip the egg whites on medium to medium high until they reach stiff peaks, about 6-8 minutes on a standing mixer. The egg whites should start to clump together in the whisk part of the mix. Once it clumps in add the vanilla and mix until combined.
• Now for the macaronage - the process of mixing together the egg whites and almond flour sugar mixture. Add the almond flour mixture to the egg whites and using a rubber spatula or large spoon start mixing together.
• At first it will look crumbly but eventually it comes together to a smooth mixture. Do not overmix the batter You want to mix the batter until it has a lava like consistency and runs off the spatula in a smooth (not watery) ribbon. See notes for more tips.
• Once the egg whites are mixed, add the almond meal/sugar and mix using a rubber spatula or spoon. You're looking to beat some of the egg whites down so you do not need to be too gently, but do not over mix the batter. You want to mix the batter until it has a lava like consistency and runs off the spatula in a smooth (not watery) ribbon. See notes for more tips.
• Add the macaron batter to the prepared pastry bag and pipe 1.5 inch circles onto the prepared parchment, about 1-2 inches apart.
• Once you’ve piped the macarons tap the whole pan on a hard surface. Turn the pan 180 degrees and tap it again. You want to tap it pretty hard to bring up any air bubbles in the macaron batter.
• Take a toothpick or scribe and gently poke any visible air bubbles.
• Once the air bubbles have been popped place pan in the middle of the oven and turn down the heat to 300℉ and bake for 17-19 minutes. Let cool completely before removing the macarons from the baking mat. Repeat with remaining batter.
• Once cooled, match the macaron shells by size. If you want you can drizzle some melted chocolate along the top macaron shell.
• Then, fill the bottom shell with coffee buttercream and add the top shell. You can eat right away, or let mature in the fridge a few days until they get to the desired consistency.

Coffee Buttercream

• Mix in instant coffee to the hot water. Set aside.
• Cream butter in a standing mixer or hand held mixer 3-5 minutes
• Add powder sugar and mix another 3-5 minutes until light and fluffy.
• Mix in coffee mixture, salt, and milk or cream