For the macaroons:
⅓ cup blanched slivered almonds
1¾ cup confectioners’ sugar
2 Tbs. instant espresso
3 egg whites
Pinch of salt
2 teaspoon. granulated sugar
½ lb mascarpone cheese
¾ cup whipping cream
2 egg yolks
¼ cup sugar
No nutrition information available
1. Preheat to 375°F. Line 2 large baking sheets with parchment paper.
2. In a food processor, combine the almonds with 1 cup of the confectioners’ sugar and pulse until finely ground. Add the espresso powder and the remaining ¾ cup confectioners’ sugar and pulse until well blended.
3. In the bowl of an electric mixer, beat together the egg whites and salt on medium-high speed just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. Using a whisk or a rubber spatula, gently fold in the almond mixture.
4. Transfer the batter to a pastry bag fitted with a small plain tip. Pipe out small mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch, 6 minutes.
5. Let cool for 5 minutes. Carefully peel the paper off the macaroons, transfer to wire racks and let cool completely.
6. To make the filling In a heat proof bowl, beat eggs and sugar over a pan of simmering water. Beat for 3 minutes( until a light cream color)
Remove from pan and continue to beat until slightly cool (another 3 min). Then beat in Mascarpone and then the whipping cream until slightly thickened. About the consistency of whipped cream.
7. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat side down, pressing together gently to form sandwiches. Makes about 4 dozen cookies.