For macaron

-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 🙂