Beat the eggs with cleaned and dried beaters. Just before it reaches soft peaks, add a pinch of salt and continue to beat.
Mix together the powdered sugar, hazelnut flour, and ground cardamom in a food processor and process until the mixture is finely ground and completely mixed together. Set aside.
Once the egg whites reach soft peaks, add the granulated sugar and beat until it just reaches stiff peaks. Stop beating.
Pour the hazelnut mixture into the egg whites and slowly start mixing it in using a spatula. Once it starts to look as though it is becoming fully incorporated, begin lifting up the spatula with the mixture to see if it reaches the ribbon stage. Once it starts to ribbon down off the spatula back into the bowl, watch how soon the ribbons mix back into the rest of the mixture. It should take only a few seconds for it to mix back in. If it takes too long, you need to mix more. If it mixes back in too quickly, you have overmixed. It should be a semi-thick lava-like consistency.
Fit a piping bag with a large round piping tip and fill with the batter. Pipe small rounds onto a silicone mat on a baking sheet (I recommendthis macaron mat). Quickly drop the baking sheet onto your counter to help pop any bubbles. Allow to sit and dry out for an hour.
Preheat the oven to 325 degrees F. Bake the macarons for 10 minutes, turning halfway through. Allow to cool completely before removing from the mat.
Beat the butter for the buttercream until smooth. Add in the coffee granules and powdered sugar and mix well. Add in the heavy cream one tablespoon at a time until you reach your desired consistency. Fit a piping bag with a round tip and fill with the buttercream. Pipe buttercream on half the macarons and top with the other half.
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