in a food processor add the powdered sugar, almonds, coffee and cocoa and pulse for a minute.
in the bowl of a stand mixer add the egg whites and start mixing until they became frothy then add a tbsp of sugar at a time until stiff peaks form add the salt and mix in, then sift in 1/4 of the powdered sugar/almond mixture and fold in.
then fold in the next quarter of the mixture until completely combined and continue this method until its all mixed in.
i used a macaron mat and a macaron pipng kit from wholeport.com i found it easier as i knew they would all be the same size,
tap the baking tray to release any bubbles and let the macarons rest for at least 20 minutes to form a skin, sometimes it can take an hour.
bake at 140c for 20 minutes
let them rest for half and our then remove the macarons from mat and turn over.
i then piped in nutella.
to decorate i mixed
1 tsp of sugar
1/2 tsp cocoa powder
1/4 tsp coffee
and a little boiling water and mixed it into a paste and then brushed it on each one with a pastry brush.