Gluten Free Coffee Macaron Recipe - The Finer Cookie

Ingredients

• 1 3/4 cups +2 1/2 tablespoons almond flour, 212 grams, 7.5 ounces
• 1 3/4 cups + 1 tbsp powdered sugar, 212 grams, 7.5 ounces
• 1/4 cup + 1 1/2 tablespoons egg whites, room temperature, 82 grams, 2.9 ounces
• 1/4 cup + 2 tablespoons egg whites, room temperature, 90 grams, 3.2 ounces
• 1 cup + 3 tablespoons granulated sugar, 236 grams, 8.3 ounces
• ⅔ cup water
• 1 tablespoon sambuca, pernod or other anise flavoured liquor
• 1/2 teaspoon anise oil
• 3/4 sheet silver leaf gelatine or 1 packet of knox gelatin
• 3 tablespoons water
• 1 medium unpeeled pear, cut in half and cored.
• 2 whole cinnamon sticks
• 2 tablespoons brown sugar
• 2 cups water, 256 grams, 16 ounces
• 2 pinches fine salt
• 3 tablespoons + 1/2 tsp granulated white sugar, 38 grams, 1.3 ounces
• 3 tablespoons + 1/2 tsp egg yolks, 63 grams, 2.2 ounces
• 1/4 cup + 1/2 tsp whole milk, 63 grams, 2.2 ounces
• 8.8 ounces unsalted butter, at room temperature, cut into ½-inch cubes
• 1 vanilla bean
• 3/4 to 1 teaspoon espresso powder