1. Step 1: Measure out all of the ingredients

   Measure out 100g of Almond Flour and 170g of confectioners sugar and sift through a fine sieve discarding the remaining almond pieces that are left in the sieve.

   Whisk the almond flour and confectioners sugar together to combine.

   Or use a food proccessor for this step.

   Step 2: Whip the egg whites

   Add the egg whites into a stand mixer and begin whisking on medium speed until you begin to see tracks from the whisk. Then begin to add the sugar 1 tablespoon at a time.

   After you've added all of the sugar, bring up the speed to high and whip the egg whites just until stiff peaks form. The peak needs to stand right up without drooping.

   Step 3: The Macaronage

   Transfer the egg whites to a bigger bowl and sift in the dry ingredients in 3 parts fully incorporating with a spatula EACH time.

   A macaronage is a french term that means the action of mixing the batter a certain way. Be delicate, and mix it continuously around the bowl and cut through the middle until you get the texture of a ribbon-like flow.

   You know you need to stop mixing when your batter flows down from your spatula like a ribbon and the ribbon disappears in the bowl after about 10 seconds.

   Step 4: Pipe

   Transfer the batter into a piping bag using a round tip and pipe quarter size circles 1/2"-1" apart and tap the baking sheet firmly against the counter to release any air bubbles.

   Sprinkle fine instant coffee on top of each shell and leave them out on the counter to rest and form a skin on the outer shell that is dry to the touch. (about 30-40 min)

   Step 5: Baking

   Bake at 325F for about 16-18 minutes.

   The baking time and temperature will all depend on your oven and the size of a baking sheet that you are using. (It may help to use an extra oven thermometer to be sure)

   My baking sheet is extra large that fits exactly one portion on it, i bake mine at 325F for about 18min rotating half way through.

Filling:

1. 1.Add softened butter, cream cheese and powdered sugar to a bowl.

   2.Separately dissolve instant coffee with vanilla extract in a table spoon and add to the bowl.

   3.Using a hand mixer, cream everything together until all the ingredients are incorporated and the cream is whipped. (About 1-2 minutes)