13:04 Friday 08 November 2013

Tiramisu macaroons


Tiramasu macaroons Tiramasu macaroons

Makes 20-25 macaroons

Preparation time: 45 minutes

Cooking time: 12-14 minutes

You will need:

For the Italian meringue:

175g caster sugar

1tsp coffee essence

65g egg whites

For the almond paste:

175g ground almonds

175g icing sugar

65g egg whites

For the mascarpone cheese filling:

50g full fat mascarpone

60g double cream

½ tbsp Amaretto

½ tbsp Marsala

1 tbsp espresso, cooled


Amaretti biscuits, crushed


l Preheat the oven to 135ºC, gas mark 2 and line two baking sheets with parchment

l For the Italian meringue add the sugar, coffee essence and 75ml water in a small saucepan and stir. Place a sugar thermometer in the pan and put over a high heat.

l Once the sugar syrup reaches 110ºC, whisk the egg whites into a froth. When the syrup reaches 114ºC quickly pour the syrup into the egg whites and mix on high setting for 5 minutes until meringue is glossy and holds its shape.

l For the almond paste, combine the ground almonds and icing sugar in a bowl. Add the remaining 65g egg whites and mix with a wooden spoon until a stiff paste has formed.

l Add 1/3 of the meringue to the almond paste and mix well with a wooden spoon. With a spatula, gently fold another 1/3 of the meringue into the paste before very gently adding the remaining meringue.

l Carefully fill piping bags with the mixture and snip a 1-2cm hole from the end. Holding the piping bag directly above the tray, pipe macaroons 4cm in diameter leaving a 2cm gap between each. Put into for 12 minutes.

l If macaroons are very sticky then return to the oven for 2 more minutes. Cool on the trays.

l For the mascarpone cheese filling whisk together the Mascarpone cheese and double cream. Once the mixture is thick, whisk in the Amaretto, Marsala and espresso. Transfer the cream mixture into a piping bag and set aside

l To assemble the macaroons, arrange the macaroon shells in columns, matching the sizes of the shells. Pipe the Mascarpone cheese filling in the centre of the shells and sandwich together.

For more coffee inspiration log on to delonghi.com

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