Macarons:
225g Chelsea Vanilla Flavoured Icing Sugar, sifted
130g ground almonds
3 egg whites
Pinch of salt
60g Chelsea Caster Sugar
2 tsp coffee essence

Vanilla Cream Filling:
85g softened butter
175g Chelsea Vanilla Flavoured Icing Sugar

Measure out all ingredients before you begin & line 2 baking trays with baking paper.

Sift Chelsea Vanilla Flavoured Icing Sugar and ground almonds together three times, pushing the larger bits of almond meal through the sieve with the back of a spoon. If they are particularly large process the whole mixture in a food processor until fine, before sifting.

In a large bowl using electric beaters, beat egg whites with salt to soft peak stage. With the beaters running, add the caster sugar one teaspoon at a time until the mixture is stiff and glossy. Beat in coffee essence.
Using a large metal spoon fold in the almond and icing sugar mix until the mixture is smooth and glossy.

Spoon the mixture into a piping bag with a 2.5mm plain piping nozzle. Pipe 4cm round mounds onto prepared trays. Use a clean finger dipped in water to press down any little waves left on the tops. Lift the trays a few centimetres off the bench top and carefully drop a couple of times to remove air bubbles. Preheat the oven to 120°C.

Leave for 25 minutes at room temperature to form the skin - this ensures they have a smooth top. Meanwhile beat together filling ingredients until light and fluffy, set aside.

Bake macaroons for 20 minutes until they move a little on the tray when gently pushed with a finger. Allow to cool on the tray for a few minutes before moving to a cooling rack.

When cool, pipe a round of filling onto half of the macarons and sandwich together. These macarons will keep in an airtight container in the fridge for 3-4 days.