Method...

1. 1. Pre-heat the oven to 165˚C/325˚F/Gas Mark 3.
2. 2. Sieve together the ground almonds and the icing sugar, discarding any lumps.
3. 3. Add the first two egg whites and mix to a paste with the Camp Coffee.
4. 4. In a pan, add the water and caster sugar together, and heat until it reaches 117˚C or forms a soft ball on your sugar thermometer or probe. While this is heating, start whisking the other two egg whites until they are firmly whipped.
5. 5. Once the sugar has reached 117˚C, slowly add it to the whipped egg whites, and continue to whip for 2-3 minutes.
6. 6. Combine the whipped mixture with the almond mixture. You will need to mix until you get a dropping consistency, i.e. the mixture reluctantly falls from an inverted spoon. However, don’t over mix it as it will become too runny and difficult to pipe.
7. 7. Fill a piping bag with some of the mixture, and pipe 3cm discs onto a tray covered with silicone paper or a silicone mat.
8. 8. Bake in the pre-heated oven for 12 minutes. They should have crusted, and be firm to touch, with a slight movement under pressure.
9. 9. Leave to cool.
10. 10. Prepare the butter icing by whisking the Camp Coffee, butter, icing sugar and milk together until smooth.
11. 11. Pipe a blob on to one half of the macaroon shell, and then sandwich it to another half. Repeat until they are all filled.