Ingredients:
3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
1 tablespoon instant espr esso grounds (or 2 tablespoons pr epared espresso)
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style

Method:
Beat together the eggs and the sugar with the electric mixer at high speed. You want your batter to double in volume and become ® uffy.

Pour into a saucepan over medium heat, add the espresso, and stir until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.

Cut the cold butter into small pieces and beat at high speed, using the mixer’s wire whip attachment.

When the butter starts to expand in volume and become ® uffy, add the chilled espresso batter and whip again.

Espresso buttercream macarons