Macchiato Macarons

Finally getting a step closer to the perfect macaron. 

Macaron Shell:

• 1 cup almond flour
• 1 3/4 cups confectioner's sugar
• 3 egg whites
• 1/4 cups sugar
• 2 tbsp. instant coffee

Buttercream Coffee Filling:

• 1/2 cups butter
• 1 cup confectioner's sugar
• 1 tbsp coffee mixed with an equal amount of steamed water

1. Beat egg whites at medium speed until soft peaks appear. Slowly add sugar and coffee and keep beating at medium speed until hard peaks visible.
2. Sift almond flour and confectioner's sugar together and fold into the egg white's mixture until well distributed.
3. Use silkpat (lifesaver) and place over a clean baking sheet. 
4. Transfer into a pastry bag and pipe 2 inches apart on a clean, dry baking sheet.
5. Preheat the oven to 285 F.
6. Let the macarons dry for 15 minutes. To check if they are ready for baking, lightly touch the surface of the batter and if it doesn't stick to your finger, it's ready.
7. To prepare the coffee filling, butter, confectioner's sugar, and coffee together. 
8. Fill the macaron shells with the buttercream coffee filling, and serve.