Preheat oven to 180°C. Line a baking tray with baking paper. *Note: Today I used a non-stick Macaron pan.
Combine Self-Raising Flour and Almond Meal in a large bowl.
In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved. Gradually fold in Flour mixture and gently combine.
Place heaped tablespoonfuls of mixture on the baking paper and form discs 5-6cm in diameter and 8mm thick. Using a piping bag is another method. *Note: This mixture won’t expand. You only need minimum space between each.
Bake for 15 minutes or until golden. Transfer to a wire rack to cool completely.
To make Coffee Butter Cream, mix all ingredients except Milk. If the cream is too thick, add a small amount of Milk. Mix well until smooth.
Sandwich the cream with 2 cakes.
