Weigh out almond flour

Sift and weigh out powdered sugar

Add almond flour and powdered sugar to the bowl of a food processor and pulse several times to combine. Do not mix too much or almond flour will get sticky. If using espresso powder, add now.

Weight out first 110 grams of egg whites and whisk slightly

Fold egg whites into almond/powdered sugar blend and fold together with the spatula until paste forms. Do not overmix. Set aside.

Beat egg whites on high in an electric mixer until 'bubbly', then add sugar.

Continue to beat until hard peaks form when you hold the whisk up...approximately 15 minutes. Check after 10 minutes and then every minute until a hard peak.

If adding food coloring add now and beat just until incorporated.

Gently fold half of the meringue mixture into the batter and then the second half. Continue to fold until mixture resembles a molten lava consistency or if it ribbons when held above the bowl with a spatula. Alternately, add a dollop to a plate, if the peak falls and the macaron is a slight convex, you are ready to go.

Fill a piping bag, fitted with a 1A tip, with macaron batter.

Carefully pipe similarly sized circles onto a silicone mat or parchment paper. If using a silicone mat, ensure that mats are clean and dry.

Hold piping bag perfectly perpendicular to the mat, gently pushing up and down (see video)

When finished, slam the baking sheets onto the counter a few times to get all of the air bubbles out.

If using sprinkles, add now while macarons are still damp.

Let macarons rest for at least 30-45 minutes before baking. Touch tops of macarons to ensure that they are dry before putting in the oven.

Preheat oven to 325'F. Convection ovens are great for macarons.

Bake for 10-14 minutes...1 tray at a time.

Let cool for 10-15 minutes and peel off the mat by bending mat away from the macaron.

Store in freezer or refrigerator.

Put the chocolate in a heatproof bowl

In a small saucepan, heat the cream until bubbles appear around the edge

Remove from the heat and add espresso powder, stir to dissolve

Pour hot cream over the chocolate and let stand for one minute

Stir the chocolate until melted and smooth

Add the Kahlua and stir to incorporate

Let stand at room temperature