-3 large egg whites
-1 tablespoon of granulated sugar
-1 glass of powdered sugar
-1 cup almond flour
-2 tablespoons of espresso powder
For the cream
Half a glass of butter (softened at room temperature)
-2 cups powdered sugar
-1 packet of vanilla
-Add the egg whites in a large bowl and start whisking with a mixer. (Whisk the egg whites until they get hard) – First add the granulated sugar into the bowl and whisk, then add the powdered sugar and continue whisking.
-Then, sift the espresso powder and almond flour into the bowl and whisk.
-Squeeze the macaron dough you obtained into baking tray over an oiled paper with a cream squeezing bag. Let it rest for 1 hour at room temperature.
After resting, bake the macaron dough in a preheated 140 degree oven for 15 minutes.
Meanwhile, start preparing the cr eam. Add the butter, powdered sugar and vanilla in a bowl and whisk. Set the cream aside.
-After the macaron is cooked, apply the cream between the macarons like making a sandwich.
-And now your macaron is ready 🙂