Coffee Macarons 

Coffee Macarons filled with a swirl of Espresso Frosting and Mocha Frosting, topped with a chocolate covered espresso bean.
I made these shells using egg white powder as you can see on the video, you don't have to use it. It's totally optional, but can be beneficial.
Full recipe: www.piesandtacos.com/coffee-macarons/
Please read the notes below!
Coffee Macaron Shells
100 grams egg whites
100 grams white granulated sugar
4 grams egg white powder (optional)
105 grams almond flour
105 grams powdered sugar
1 teaspoon espresso powder
Espresso Frosting and Mocha Frosting
1/4 cup cream cheese, softened 56 grams
2 tbsp butter, softened 28 grams
1 1/2 cup powdered sugar, sifted 187 grams
1/2 tsp Kahlua or vanilla extract
1/2 tsp espresso powder
2 tbsp cocoa powder
1 tsp milk or water (if necessary)
Egg white powder: Egg White Powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring if using any. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Espresso powder: While espresso powder and instant coffee are not the same, you could use instant coffee in this recipe if you don’t have espresso powder.
Kahlua: If you can’t find Kahlua, or don’t want to use it, just go for any coffee liqueur, or coffee extract. You can also simply use vanilla extract instead.
For macaron troubleshooting, check out: www.piesandtacos.com/category/macaron-school/
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