- Active Time 25m
- Total Time 40m
- For the Macaroons:
- 1/2 cup whole hazelnuts
- 1 cup confectioners' sugar
- 1/4 teaspoon baking soda
- 2 egg whites
- For the Filling:
- 1 pound mascarpone cheese
- 1/4 cup chocolate syrup
- 2 tablespoons instant coffee powder
- 2 teaspoons confectioners' sugar, plus extra for dusting
For the Macaroons:
Preheat the 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 parchment paper.
Beat the egg whites until stiff, fold in the hazelnut mixture. Using a pastry bag, pipe about twelve 3-inch rounds of the mixture onto the prepared baking sheet. Bake for 5 minutes. Reduce the heat 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.
Using a pastry 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.
nutrition information per serving
872 calories; 66g total fat; 146mg cholesterol; 182mg sodium; 62g carbohydrates; 2g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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