makes 30 shells (15 assembled macarons) shells ¼ tsp instant coffee ¼ tsp water 105 g egg whites 1/8th tsp cream of tartar 105 g sugar 137 g almond flour 125 g powdered sugar mix instant coffee and water until dissolved. set aside add egg whites to the bowl of a stand mixer with a whisk attachment turn mixer to medium speed and mix until egg whites are foamy add cream of tartar and continue mixing until egg whites start to turn white with smaller bubbles while mixing, slowly

**this recipe uses flour with gluten free wheat starch, which makes it celiac safe, but not safe for those with wheat allergies. dough 2 ¼ cups gluten free bread flour with gluten free wheat starch ½ tsp cinnamon ¼ tsp salt ½ cup warm water ½ cup buttermilk 3 tbsp sugar 2 tsp active dry yeast 6 tbsp softened butter 1 egg filling 3 tbsp melted butter ¾ cup sugar 2 tbsp gluten free bread flour 2 ½ tsp cinnamon (or more to taste) icing 1 cup powdered sugar ¼ tsp vanilla extract

**this recipe uses flour with gluten free wheat starch, which makes it celiac safe, but not safe for those with wheat allergies. 1 ½ cup gluten free bread flour with gf wheat starch 1 tsp baking powder 1 tsp salt ¼ tsp cream of tartar 1 ½ tsp active dry yeast 1 tbsp honey ½ cup water ½ cup buttermilk 2 tbsp olive oil (plus extra for coating bowl) in the bowl of a stand mixer with a dough hook attachment, mix 1 ¼ cup gf bread flour, baking powder, salt, and cream of tartar. in