Pretty solid stuff!

Servings: 16-18 macarons

For the cookie:3 large egg whites (100g), room temperature

granulated sugar (50g)

powdered sugar (200g)

superfine almond flour (110g) (if unable to find "superfine" it is recommended that you pulse the almond flour in a food processor first)

instant espresso powder

For the buttercream filling:½ cup butter, room temperature

powdered sugar, sifted

vanilla extract

Cocoa powder for dusting (optional)