Another one that has literally been sitting on the culinary shelf so I thought it was a good time to give it a go!
140g finely ground almonds
240g icing sugar
1 teaspoon vanilla extract
2 large egg whites
1 tablespoon powdered egg white
150ml double cream
1 tablespoon icing sugar
Line 2 baking sheets with parchment and pre-heat the oven to 150˚C.
Mix the ground almonds, icing sugar and vanilla extract together.
In another bowl, whisk the egg whites together with the powdered egg until firm and then fold in the almond mixture.
Fill a piping bag with the mixture and pipe 3cm mounds on the baking sheets. Leave for about 20 minutes until a skin has formed.
Bake the macaroons for 20-25 minutes until they feel slightly firm. Leave on the baking sheet for 5 minutes and transfer to a wire rack.
To make the filling, beat the mascarpone and icing sugar together. In another bowl, beat the cream to soft peaks and fold into the mascarpone mixture.
Sandwich the macaroons together with a little filling just before serving