Print out the donut macaron template provided in post.
Pulse almond flour, powdered sugar, cocoa powder and coffee crystals together in a food processor.
Sift the dry mixture. Discard big pieces of almond that can't be sifted.
Turn the speed up to medium-high and whip until firm peaks.
Stop mixer and add the brown gel colour to the meringue.
Turn mixer back on and whip until colour is fully incorporated and the meringue has reached stiff peaks.
Transfer batter into a piping bag fitted with a #10 round piping tip.
On parchment paper or silicone mats, pipe out the donut shape.
Add rainbow sprinkles on top of the donut macaron shells before it dries completely.
Wait until the shells become completely dry before baking.
Pair two similar sized donut macaron shells together, fill them with the Coffee Chocolate Ganache filling. Place in an airtight container in the fridge and wait for it to set before decorating.
Chop up chocolate into small pieces, place in a bowl with the butter.
In a small pot bring the heavy cream and instant coffee crystals to a light simmer. Take off heat.
Pour over chopped chocolate and butter, let it sit for 1 minute.
Stir until incorporated. Add vanilla extract and stir until fully incorporated. Let it cool to set before transferring to piping bag.
* Most cocoa powders purchased at supermarkets in North America will be natural cocoa powders, not Dutch Process cocoa powder.
** The brand of coffee crystals used in this recipe can be found in the shopping list at the end of this post.
*** Coffee contains caffeine, take caution when serving to children or pregnant women.