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1
Add the almond meal (or whole almonds), icing sugar and coffee powder in a food processor, process until finely ground and well combined.
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2
In a large bowl, force the mixture through a sieve with the back of a spoon.
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3
(I put the final coarser pieces in the sieve back into my mixture, but if you prefer a smoother texture, just discard the coarser pieces).
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4
Set aside.
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5
Add the egg whites and half sugar into a stand mixer with an electric whisk.
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6
Whip the egg whites under medium speed first, gradually increase the speed to medium-high, until it becomes foamy and starts to hold the shape, 2 to 3 minutes.
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7
Increase the speed to high, continue beating, start to add remaining sugar, 1 tablespoon at a time, until all the sugar is added and disolved, about 5 minutes.
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8
Turn off the machine, take a little bit egg white mixture, rub between your fingers to feel if the sugar is disolved.
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9
If not, keep beating 1 to 2 minutes or until sugar has completely dissolved.
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10
The meringue is done, and turn off the machine.
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11
Add the almond-icing sugar mixture and vanilla into the egg white mixture within a few bunches.
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12
With a rubber spatula, gently fold the mixture from the middle to the edges, rotating the bowl at the same time, until the dry ingredients are completely incorporated, should be less than 50 strokes.
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13
The batter should be smooth, shiny and ribbon-like.
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14
You can test by placing a teaspoonful of batter onto a small plate, see if this small round will flatten out within 10 seconds; if not, give the batter more strokes.
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15
Line two large baking sheets with parchment paper.
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16
Fill a large pastry bag with batter and, using a 2-cm ( 1/2 inch) tip, vertically pipe the mixture into small 1-inch mounds.
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17
The batter should slowly flatten themselves out within 10 seconds.
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18
Tap the trays against the couter top a few times to remove any air bubbles and help flattern the rounds.
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19
Allow the macarons to sit for 30 minutes to 1 hour, until they are no longer wet when lightly touched and a skin-like texture forms.
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20
Bake at 300F (150C) for 15 to 20 minutes.
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21
Macarons should be smooth and shiny, with thefoot underneath.
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22
Remove macarons from the oven.
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23
Let cool for about 5 minutes and remove with a cookies lifter onto a wire rack.
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24
To make the strawberry-rhubarb cream:
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25
Cook the rhubarb, strawberries and sugar over a low heat for about 25 minutes, or until the fruits are softened and the mixture becomes thicker.
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26
Press the mixture through a fine sieve and set the strained liquid aside to cool.
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27
Whip the heavy cream until it's light and fluffy, about 3 minutes or longer.
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28
Gently fold cooled rhubarb and strawberry coulis into whipped cream until well combined.
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29
Transfer the mixture to a clean piping bag fitted with an 8mm nozzle.
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30
Pipe about one teaspoon of the filling onto the flat side of each cooled macaron shell and top with another macaron shell to make a sandwich.
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31
Alternatively use a butter knife to add the filling.
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32
Repeat with the remaining macarons.
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33
Note: The macarons can be kept in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 5 months.
