1-Start by sifting 110 grams almond flour, 200 grams powdered sugar, and 2 teaspoons espresso powder into a large bowl and set it aside for later.

2-In a stand mixer with a whisk attachment, beat 100 grams egg whites on medium speed until foamy, then add ¼ teaspoon cream of tartar to help it along.

3-Gradually mix in 60 grams granulated sugar while turning the speed up to medium-high, and keep going until stiff peaks form in the mixture.

4-Gently fold half of the dry ingredients into the egg whites with a spatula, then add the rest until the batter flows like lava and can make a figure 8 before it breaks be careful not to over-mix.

5-Line a baking sheet with a silicone mat or parchment paper to get ready for piping.

6-Pipe out 1-inch rounds on the sheet, tap it on the counter to pop air bubbles, and use a toothpick to fix any that show up.

7-Let the macarons sit at room temperature for 30-40 minutes so a skin forms on top.

8-Heat your oven to 300°F and bake one sheet at a time on the center rack for 13-15 minutes, checking that the macarons don’t wiggle when you touch them.

9-Let them cool fully on the sheet before you move them.

10-For the buttercream, mix 113 grams unsalted butter, 180 grams powdered sugar, 1 teaspoon espresso powder, and ½ teaspoon vanilla extract in a mixer until it’s smooth and fluffy, beating on high for 3-4 minutes.

11-Pair up the cooled shells, pipe the buttercream on one, and sandwich it with the other.

12-Store them in the fridge for 12-24 hours to let the flavors blend, and keep them chilled for up to 5 days pull them out an hour before eating to soften.