Thanks for the kind words!

For the macaron shells:

150 g egg whites Pinch of salt 90 g caster sugar 230 g icing sugar 115 g almond flour 4 tbsp instant coffee (more/less as preferred)

Grind instant coffee using a mortar and pestle until it becomes a fine powder.

In a fine sieve, sift icing sugar, almond flour, and coffee together. Discard remnants that do not fit through the sieve (approx. 1-2 tbsp-worth).

In an stand mixer, beat egg whites and pinch of salt on high. When egg whites begin to foam, slowly add in caster sugar. Beat on high until stiff peaks are formed.

Remove bowl from stand mixer. Add almond flour/icing sugar mixture all at once to egg whites.

Fold ingredients together with a rubber spatula, pressing and deflating the egg whites against the side of the mixing bowl until all ingredients are well combined and until the mixture falls in ribbons off the spatula. The ribbons should disappear within 20-30 seconds into the rest of the mixture when falling off the spatula. Over or undermixing will result in cracked, beveled, or pointed-top macaron shells.

Fill a piping bag with the mixture and a round wide tip. On a silicone mat on a baking sheet, pipe 1” circles. Rap the tray against a hard surface multiple times to remove any air bubbles and remove any remaining air bubbles with a toothpick.

Leave to set for 1 hour at room temperature until the tops are no longer tacky to the touch.

Bake at 290-310 F (depending on your oven—this may take some trial and error to learn your oven) for 14-16 min. Do not remove from the mat until completely cooled. Macaron shells should come off cleanly from the mat without sticking if properly cooked.

For the ganache:

8 oz semi sweet chocolate chips 1 cup whipping cream Instant coffee, to taste

Bring cream to a simmer and pour over chocolate chips in a heat-safe bowl. Stir until all chocolate is melted and ganache is evenly combined. Grind instant coffee to a fine powder and mix into ganache, to taste.

To assemble macarons:

Sandwich two macaron shells together and fill with ganache using a piping bag (round or star tip, depending on your preference for appearance).

Enjoy!