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Hazelnut Macaroons

Source: Dessert - The Grand Finale
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Active Time:  25 Minutes
Total Time:  40 Minutes
  Serves 4
For the Macaroons:
1/2 cup whole hazelnuts
1 cup confectioners' sugar
1/4 teaspoon baking soda
2 egg whites
For the Filling:
1 lb mascarpone cheese
1/4 cup chocolate syrup
2 tablespoons instant coffee powder
2 teaspoons confectioners' sugar, plus extra for dusting
Hazelnut Macaroons Recipe at
For the Macaroons:
Preheat oven to 350 degrees F. Place the hazelnuts on a baking tray and roast for 10 minutes. Remove from the oven, and process to a fine meal. Sift the confectioners' sugar and baking soda, add the ground hazelnuts and mix well.

Turn the oven down to 250 degrees F. Line a baking sheet with waxed (greaseproof) paper.

Beat the egg whites until stiff, fold in the hazelnut mixture. Using a pastry (piping) bag, pipe about twelve 3-inch rounds of mixture onto the prepared baking sheet. Bake for 5 minutes. Reduce oven to 225 degrees F and bake for another 35 minutes. Set aside to cool.

For the Filling:
Divide the mascarpone into 2 bowls. Add the chocolate syrup to 1 bowl and stir to combine. Add the coffee and 2 teaspoons of confectioners' sugar to the other and stir to combine.

To Assemble:
Using a pastry (piping) bag, pipe a layer of chocolate mascarpone mixture onto one-third of the macaroons. Top each with another macaroon and pipe on a layer of coffee mascarpone mixture. Top each with a third macaroon and dust with confectioners' sugar to serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 872
Fat. Total: 66g
Fiber: 2g
Carbohydrates, Total: 62g
Sodium: 182mg
% Cal. from Fat: 68%
Cholesterol: 146mg
Protein: 13g
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