Macaron Café

Boil whole almonds for 2 minutes, drain, peel, and dry on paper towels for 48 hours at room temperature.

Blend dried almonds with some powdered sugar until fine.

Add remaining powdered sugar, then mix in 70 g fresh egg whites, apricot pulp, coffee essence, and yellow food coloring.

Whip 110 g egg whites until foamy and incorporate into the mixture.

Transfer the batter into a piping bag with a round tip (size 11).

Pipe 3.5 cm diameter circles on parchment-lined baking sheets, spacing them 2 cm apart.

Let dry for at least 1 hour at room temperature.

Preheat convection oven to 150°C (302°F).

Bake for 13 minutes, opening the oven door quickly twice to release steam.

Slide parchment with macarons onto the counter after baking.

Boil water and sugar to 121°C (250°F), cleaning the sides with a wet brush.

When syrup reaches 115°C (239°F), start whipping egg whites with 5 g sugar to soft peaks.

Pour hot syrup slowly into egg whites while whipping at medium speed until cool.

Boil milk.

In another pan, whisk egg yolks and sugar until pale.

Pour hot milk into yolk mixture, whisking continuously.

Cook over low heat to 85°C (185°F) without stopping stirring.

Blend and cool while whisking.

Beat butter for 5 minutes until creamy.

Mix in the cooled crème anglaise, dissolved coffee powder, and coffee essence.

Gradually fold in the Italian meringue.

Transfer to a piping bag with a round tip (size 11).

Turn over half of the macaron shells.

Pipe a dollop of coffee buttercream onto the shells.

Sandwich with the remaining shells, pressing lightly.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.