Coffee Macaroons with Sweet Cream Ganache

For the Macaroons:

1. Preheat oven to 300 degrees F.
    
2. Finely grind the almond flour, confectioners' sugar and instant coffee in a blender or food processor.
    
3. Sift mixture onto a large baking sheet and bake for 5 minutes. Let cool completely and set aside.
    
4. In a mixing bowl fitted with whisk attachment, beat egg whites and cream of tartar until opaque and foamy.
    
5. Gradually add sugar and beat on high speed until stiff glossy peaks form.
    
6. Sift toasted almond flour mixture once more over the egg whites and fold using a silicone spatula until magma-like consistency is reached. Transfer to pastry bag and pipe 1" circles onto a baking sheet lined with parchment paper.
    
7. Let stand at room temperature for 30 minutes until the top surface forms a thin crust.
    
8. Bake for 10-12 minutes and allow to cool completely before removing from parchment with an offset spatula. Pair like shells and fill with Sweet Cream Ganache.

For the Sweet Cream Ganache:

1. Heat Sweet Cream creamer and 2 tablespoons of the heavy whipping cream in a small skillet over medium heat until just bubbly. In a heat-safe bowl, pour heated cream over white chocolate and allow to sit for five minutes.
    
2. Stir until smooth and add remaining heavy whipping cream.
    
3. Stir to combine and refrigerate overnight.
    
4. In an electric mixer fitted with the whisk attachment, beat cooled ganache until firm, yet fluffy.
    
5. Transfer to pastry bag and chill until ready to fill macaroons.