150g of almond flour, 150g of icing sugar, 150g of caster sugar, 50g of water, 100g of egg whites
Ingredients for coffee cream:
50g of soft butter, 50g of icing sugar, 2 tablespoons of Excelsior ristretto espresso, 150g mascarpone cheese
Combine the caster sugar with the water and heat until it reaches 110°C. When the syrup will hit the right temperature very gradually stream it into your egg whites as they continue to whip. You will obtain the base of the Italian meringue. At this stage you can add food coloring in powder if you want to color the biscuits. In another bowl mix icing sugar and almond flour, add 50g of remaining liquid egg whites and mix well until mixture is smooth. Mix in the Italian meringue maintaining the temperature at 40-45°C, folding it in gently. The mixture will be ready when smooth and creamy and when it will drop in ribbons. With a piping bag form macaroons on a sheet of wax paper, let them rest for 20 minutes on the baking tray and bake at 140°C for 12-14 minutes. Meanwhile to prepare the coffee cream, cream together butter and cream until frothy, then add the coffee and the mascarpone cheese and mix well by hand. Use this cream to fill the macaroons and, when ready, let them sit in the fridge for a few hours.