In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.
Sift powdered sugar and almond flour to get rid of any lumps.
Sift coffee into the almond flour. Stir to combine all ingredients together.
Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients, it should slide off the spatula, but not be too runny.
Place plastic or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag, it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist, to hold the batter in the inside.
Line the baking sheet with parchment paper. Pipe circles onto the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
Bake macarons at 300F for 12-15 minutes, they are ready when they no longer stick to parchment paper.
Place plastic bag or pastry bag into a cup, to hold it straight. Fill the bag with the cream. Pipe cream onto one of the macron pieces and cover it with the other piece.
Keep macarons refrigerated until ready to serve.