Macaroons with Mascarpone Filling

Credit: Mathilde de l'Ecotais

Tiramisu ice cream

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Step 1: Making the coffee macaroons

Grind the almond powder with confectioners’ sugar in a food processor. Sift the mixture one or two times, depending on the quality of the almonds.

Beat the egg whites together with cream of tartar, stiffen with sugar. Combine the almond-sugar mix and beaten egg whites carefully. Add the coffee extract to a small amount of the batter, then return to the mixture and mix.

Pour into a pastry bag fitted with a size No. 10 nozzle. Pipe the batter onto a Silpat-lined insulated baking sheet, making macaroons 3 1/4 inches (8 cm) in diameter and bake in a 350°F (180°C) oven.

Remove the macaroons from the oven, scoop out the insides, and let dry.

Step 2: Preparing the mascarpone filling

Combine all the ingredients in the bowl of an electric mixer. Beat on 2nd speed, making sure that the mixture does not get overbeaten and grainy. The cream should be smooth and firm. Set aside.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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