French Coffee Macarons with Vanilla Buttercream Filling

Directions

• Preheat the oven to 280°F. Line 2 baking sheets with parchment paper. Draw 1-inch circles on the back of the sheet. Make sure it is the back so the pencil marks do not stain the macarons.
• Combine the powdered sugar, almond flour, and instant coffee. Once mixed together, sift the mixture twice through a mesh sieve.
• Combine the egg whites and vanilla extract. Whip with a standing or hand mixer until there is a bubbly foam. When the eggs are frothy, gradually add the granulated sugar 1 tablespoon at a time. Continue to beat the eggs until there is a glossy meringue that holds stiff peaks.
• Add 1/4 of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides and fold into the middle. Be careful not to lose too much air. Repeat until all of the mixture is incorporated. It will be a sticky thick mass.
• Using the flat of the spatula, “punch” down the center of the batter, then scrape from the sides to the center and repeat. You will need to repeat this until the batter slowly and continuously drips back into the bowl if you lifting it up with the spatula. Do not make the batter too runny or the macarons will not rise.
• Transfer the mixture into a piping bag. Pipe out 1-inch rounds in the circles you drew. Holding the baking sheet in both hands, tap each baking sheet firmly on the counter two or three times. This helps for the pied foot on the bottom of the macarons. If there is still tip in the center from piping, wet your finger with a bit of cold water and gently push the tip down.
• Allow the piped macarons to sit on the counter “drying” for 30 minutes. The macarons should form a very thin, smooth crust. If you touch it the batter would not stick to your finger. This can take much longer on humid days.
• Place both baking sheets In the oven and bake for 15-18 minutes. After the first two minutes, crack the oven to allow humidity to escape. Keep it cracked for the remainder of the cooking time. Half way through swap the oven racks and rotate the sheets.**
• When cooked remove from the oven and place on baking sheet until completely cool.
• While the macarons cool, prepare the vanilla filling. First beat the butter until smooth, about 3 minutes. Slowly incorporate the powdered sugar.
• Once the sugar is mixed in, add the milk, vanilla extract, and salt. Fill a piping bag and pipe into the macarons. Macarons can be stored in an airtight container in the refrigerator for up to one week.