Macaron Moka (crème de café)

Ingredients:

125g ground almond nuts
3 white eggs
210 grams icing sugar in powder
35 grams white sugar(crystalline)
1-2 drops of yellow food colorant

Cream Filling:

2 whole eggs + 2 eggyolks
150 grams sugar
250 grams butter (unsalted)
few drops of coffee extrait or 1 teaspoon of soluble coffee(dissolve with bit water)

Directions:
Dough for macaron biscuits :

1.Strained icing sugar and ground almond nuts. After straining ,Mix the two ingredients together thoroughly.

2.Beat white eggs and white crystalline sugar together(add sugar in 3 times while beating ).Beat vigorously until you obtain a compact mass of meringue.

3.Add few drops of food colorant in the preparation (meringue)
Mix delicately.(facultatif)
4. Mix the mixtures all together using a rubber spatule.until you obtain a shiny mixture.
Tips:
from the bottom going up movement and not in reverse movement ,to prevent the merinque to drop down.Use a large rubber spatule.

5.Use a pastry bag (douille).Fill this douille with the mixture, then start to put a small dot of mixture, on the top of your pastry plate (preably cover with pastry paper to avoid from sticking.) when you finish to dress up the whole container plate.Tap down the back of the plate with your hand.(to remove air and let macaron shinny).Let it stand for about 30 minutes in a cool room before baking.
Warm the oven at 160°C (constant temperature is very important). Cook  10-12 minutes.not more.
Tips..
cooking operation is very important, watch out the temperature and time of cooking..open your oven once in awhile when the temperature goes higher to prevent the macaron from cracking.

Filling:
1.Beat whole eggs and the eggyolk for few minutes.
2.Put sugar in the casserole with 50 grams of water. Cook until you obtain syrup (117°C) Drop this to the beaten eggs by beating it vigorously, until completely cool. and with creamy texture.

Add butter (pommade texture) to the mixture.Mix well with a beater until you obtain creamy soft texture.

If necessary warm it a bit just to soften the mixture.
Add the extrait of coffee. Mix. and let it cool down completely before filling the biscuits.(keep few hours in the refrigerator.)
Fill one biscuits with 1 teaspoon of moka cream then cover it with another biscuits. Press a bit to glue them together.put in a cool place before serving.

tips: if you don’t have a filling pastry bag..use 2 teaspoon together to make a dot form of your macaron..