Make the chocolate macaron dough in the same way as the plain one.
Melt the white chocolate with a double boiler.
Heat the whipping cream before bringing to a boil, add it into the white chocolate.
Mix it gently from the center to outside in a circular motion.
Pull an espresso shot and add it into the chocolate base. Mix gently to combine. Put it into the fridge and let it cool.
After it gets cold, whip the cream and transfer to a piping bag. Pipe the coffee cream onto one piece of macaron and top with another macaron to form a little sandwich.
Arrange with roasted hazelnuts and sprinkled powdered sugar.