Gather the shell ingredients - * Powdered sugar * Granulated sugar * Almond flour * Egg whites
Heat a small saucepan of water over medium-low heat and bring it to a gentle simmer. Place a heatproof bowl over the pan and add the egg whites and granulated sugar. Whisk constantly until the sugar has fully dissolved.
Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form - about 5 minutes.
Using a fine mesh sieve, sift the powdered sugar and almond flour into the egg white mixture. Discard any large lumps, don't force them through the sieve.
Gently fold the dry ingredients into the egg whites by making a J shape with your spatula. Make sure to fold all the way to the bottom of the bowl.
– Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together. – Continue to smush and fold the meringue a few times before testing to see if it has reached the Lava/Figure 8 stage. The meringue is ready to pipe when you can draw a figure 8 without the stream breaking - it should flow smoothly and continuously.
- Transfer the meringue to a piping bag fitted with a small round tip. Pipe 1" macaron shells onto the tray. Once you've finished piping the first tray, hold it a few inches off the counter and drop it straight down. – Set the trays aside to rest for at least 30 minutes. – Bake the macarons for 13 minutes.
Gather the frosting ingredients - * Whipping cream * Mascarpone cheese * Espresso/Kahlua * Powdered sugar * Instant espresso * Cinnamon
Beat the frosting ingredients together until smooth.
Place the macarons in similar sized pairs and pipe a small dollop of filling onto the center of one macaron. Place the other on top and press down gently, just until the filling reaches the edges.
Dust the top of the macarons with cocoa powder before serving.
Full recipe at mildlymeandering.com