Servings: 25

Prep and cook time: 60 minutes

Ingredients:
For the cookies:
½ cup of powdered sugar
1/2 cup of granulated sugar
½ cup ground almonds (almond flour)
2 teaspoons of black coffee powder
2 egg whites (from medium eggs)
Pinch of salt

For the filling:
9 oz De La Crème Cookies and Caramel Cream
1 tablespoon almond liqueur
2 tablespoons whipped cream

To serve:
Cocoa powder

Instructions:
1. Grind sugar powder, almonds and coffee in a food processor. Sift through a colander and dispose of coarse residue.
2. In a separate bowl, beat in egg whites and salt. When whipped cream-like texture begins to form, add sugar gradually. Continue whisking until you see firm peaks.
3. Add the almond mixture to the bowl and stir vigorously using folding movements till shiny thick paste is formed.
4. The cookie mixture is ready! Transfer it into an icing bag. Line a tray with baking paper and pipe out an even number of 1½-inch circles, at least 1 inch apart. Leave at room temperature for an hour.
5. Preheat oven to 300⁰ F and bake for 11-12 minutes until the macarons are dry. Cool and take off baking paper.
6. Prepare the filling: whisk the De La Crème Cookies and Caramel Cream, liqueur, and whipped cream. Transfer to an icing bag.
7. Squeeze a dollop of filling into the center of one cookie and cover it with another to form a sandwich. Repeat.
8. Transfer on the serving plate and sprinkle with cocoa powder.