Tiramisu macaroons

Last week, one of my colleagues generously ripped a page off Stylist magazine containing a recipe for tiramisu macaroons*, so I decided to try them as soon as I had a chance. Here’s the recipe:

Preparation time: 40′
Cooking time: 30′

Ingredients [makes 15]
2 egg whites
150g golden caster sugar
120g ground almonds
120g icing sugar
2 tbsp instant coffee, dissolved in 2 tbsp boiling water and fully cooled
1 tbsp marsala wine [optional]
Cocoa powder for dusting

Line two baking trays with a sheet of baking paper. Whisk the egg whites until stiff, gradually add the caster sugar, then the almond and icing sugar. Add one tbsp of cooled instant coffee to the mix and stir.
Using either two teaspoons or a piping bag, create your macaroons on your baking paper. Lave it to stand for about half an hour, then heat the oven to 140˚C/Gas Mark 1.
Bake the macaroons for 30′ then transfer to wire racks and leave to cool. Once cool, use a palette knife to lift the macaroons off the baking paper.
Beat the mascarpone cheese until smooth, then gradually add the marsala wine and one tbsp of dissolved coffee. Use filing to sandwich the macaroons into pairs. Dust with cocoa powder and serve.

A couple of notes, bearing in mind that this is my first experiment with macarons and I may be saying something you already know:

  • I didn’t add the marsala wine to the mascarpone and coffee filling, and it was WAY too bitter. You might want to add half a tablespoon of sugar.
  • As a complete newbie, I didn’t know that the biscuits expand so much in the oven. Make sure the dollops are at least 3 cm apart from each other, and stay on the small side when dropping them on the paper. Otherwise you’ll find yourself dealing with a blob of large unrecognisable shapes like I did.

*Originally from Marian Keyes’ book Saved by Cake: Over 80 Ways to Bake Yourself Happy