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.
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