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1
Line 2 large baking sheets with parchment paper.
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2
Grind almond flour or almonds with confectioners sugar in food processor until powdery, 30 seconds for almond flour, about 2 minutes for almonds.
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3
(If using grinder, grind in small batches.)
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4
Sift through a medium-mesh sieve into a bowl (if not fine enough for almost all of nuts to go through sieve, regrind).
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5
Sift again into a large bowl.
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6
Stir together espresso powder and vanilla in a cup until powder has dissolved.
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7
Beat egg whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks.
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8
Beat in granulated sugar, a little at a time.
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9
Increase speed to high and beat until meringue holds stiff, glossy peaks, about 1 minute.
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10
Add espresso mixture and mix at low speed until incorporated.
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11
Fold meringue into almond mixture with a rubber spatula until completely incorporated.
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12
(Meringue will deflate and batter will be loose.)
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13
Put small dabs of batter under corners of parchment to secure to baking sheets.
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14
Spoon half of batter into pastry bag.
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15
Holding bag vertically just above baking sheet, pipe 1 1/2-inch-wide mounds of batter about 1 inch apart, stopping pressure and flicking tip sideways to avoid peaks (tamp down any peaks with a wet finger).
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16
Refill pastry bag and repeat.
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17
Let macarons stand, uncovered, at room temperature until a light crust forms, 20 to 30 minutes.
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18
Meanwhile, preheat oven to 300F with racks in upper and lower thirds.
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19
Bake macarons, switching position of sheets halfway through, until crisp and interior does not give easily when gently pressed, 22 to 28 minutes total.
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20
Cool completely on baking sheets (to harden bottoms) on racks, about 30 minutes.
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21
Loosen macarons from parchment with offset spatula (they will be fragile).
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22
Sandwich flat sides of macarons together with a thin layer of jelly.
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23
Layer macarons between sheets of parchment in an airtight container and let stand at room temperature at least 2 hours to soften before eating.
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24
Chocolate earl grey macarons: Add 3 tablespoons Dutch-process cocoa powder (preferably Valrhona) to almond flour or almonds when grinding.
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25
Omit instant-espresso powder and vanilla.
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26
Grind 1 teaspoon Earl Grey tea (from 1 tea bag) to a fine powder in an electric coffee/spice grinder.
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27
Sprinkle about 1/4 teaspoon (reserve remainder) on macarons before baking.
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28
Fill with chocolate Earl Grey ganache: Bring 1/2 cup cream and remaining 3/4 teaspoon tea powder to a simmer in a small heavy saucepan.
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29
Remove from heat and stir in 3 ounces finely chopped bittersweet chocolate (60% to 64% cacao if marked) and 1 tablespoon unsalted butter until smooth.
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30
Chill, whisking occasionally, until thickened, 20 to 30 minutes.
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31
Transfer to a sealable bag.
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32
Snip off a corner and pipe to fill macarons.
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33
(There will be ganache left over.)
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34
Grapefruit macarons: Add 2 teaspoons grated grapefruit zest to almond flour or almonds when grinding.
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35
Omit instant-espresso powder and vanilla.
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36
Beat 6 drops red food coloring into meringue.
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37
Fill with grapefruit marmalade.
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38
Coconut passion-fruit macarons: Add 1 cup unsweetened grated dried coconut (3 ounces) to almond flour or almonds when grinding.
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39
Omit instant-espresso powder and vanilla.
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40
Beat 6 drops yellow food coloring into meringue.
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41
Fill with passion-fruit curd: Whisk together 1/3 cup thawed passion-fruit puree, 1/3 cup sugar, 3 large egg yolks, and a pinch of salt in a small heavy saucepan.
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42
Add 1/2 stick butter (cut into pieces).
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Bring to a simmer over medium-low heat, whisking, then simmer, whisking constantly, until curd is thick, 1 to 2 minutes.
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44
Cool completely.
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45
Transfer to a sealable bag.
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46
Snip off a corner and pipe to fill macarons.
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47
(There will be curd left over.)
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48
Pistachio-cardamom macarons: Substitute 1/3 cup unsalted shelled pistachios plus 1/2 teaspoon ground cardamom for half of the almond flour or almonds when grinding.
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49
Omit instant-espresso powder and vanilla.
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50
Beat 4 drops green and 3 drops yellow food coloring into meringue.
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51
Fill with apricot jam.
