Coffee Macaron

Sift together icing sugar and ground almonds.

Stir coffee extract into the first portion of liquefied egg whites and pour over the almond-sugar mixture without stirring.

Heat water and caster sugar to 118°C. When it reaches 115°C, begin whisking the second portion of egg whites to soft peaks.

Once syrup reaches 118°C, pour over egg whites while whisking. Continue to whisk until the meringue cools to 50°C.

Fold the meringue into the almond-sugar mixture.

Pipe 3.5 cm diameter rounds onto baking parchment, spacing 2 cm apart.

Tap the trays on a covered surface to flatten slightly and remove air bubbles.

Let shells sit for 30 minutes until a skin forms.

Preheat oven to 180°C fan. Bake for 12 minutes, briefly opening the door twice during baking.

Slide baked shells onto a cool surface.

Melt white chocolate over a bain-marie.

Bring cream to a boil, add ground coffee, remove from heat, cover, and let infuse.

Strain the infused cream and gradually mix into the melted chocolate in thirds until smooth.

Transfer ganache to a dish, press clingfilm over the surface, and chill until thickened.

Pipe ganache onto half of the macaron shells.

Top with remaining shells to sandwich.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.