Tiramisu Macarons with Marsala filling

In a food processor blend together almond flour, powdered sugar and instant coffee until well combined. Sift the mixture and set aside.
With an electric mixer beat the egg whites, lemon juice and salt until foamy. Add the granulated sugar and continue beating until glossy and stiff peaks.
With a rubber spatula fold in the almond-sugar mixture in 3-4 times. Fold well after each addition: about 50 times. At the end the mixture must be smooth and not too thick, neither too runny.
Pipe onto trays lined with baking sheets or silicon mats and then leave the macarons to dry out for 30-40 minutes. Before putting them in the oven, sprinkle them with cocoa powder on top.
Preheat oven to 320° F/ 160° C Bake the macarons for about 10-15 minutes (the exact time depends on the oven). They should get dry in the oven but should not change their colour.
Let the macarons stay for 5 minutes on the pan and then remove them and let cool completely on a wire rack.

Combine all ingredients in a large bowl and mix until thick and creamy.
Use a butter knife or a piping bag to fill the macaron shells with the filling. Store the prepared macarons in airtight container in the fridge for up to 4 days.