Coffee macarons

MAKES 18

175g (6oz) ground almonds 175g (6oz) icing sugar

1 tsp instant espresso powder 2 large free- range egg whites To decorate

110g (4oz) butter, softened 225g (8oz) icing sugar

1 tbsp milk

1 tsp instant espresso powder 1 tbsp cocoa powder edible fl owers (optional)

Oil and line a large baking sheet with baking parchment.

Grind the ground almonds, icing sugar and espresso powder together in a food processor to a very fine powder.

the egg whites to stiff peaks in a very clean bowl, then carefully fold in the dry ingredients. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2.5cm (1in) circles onto the baking tray. Leave the uncooked macarons to stand for 30 minutes to form a skin.

Preheat the oven to 170°C/Gas Mark 3. Bake the macarons for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.

Beat the butter with a wooden spoon or electric whisk until light and fluffy, then beat in the icing sugar a quarter at a time. Gradually incorporate the milk and espresso powder, then whisk for 2 minutes or until smooth and well whipped.

Spoon half the buttercream into one side of a piping bag. Make the cocoa powder into a paste with a splash of hot water, then whisk into the rest of the buttercream. Spoon the chocolate buttercream into the other side of the piping bag.

Pipe the buttercream onto the underside of half of the macarons before sandwiching with the other half of the macarons. Decorate with edible flowers if preferred.