Macaroons with Hazelnut Cream

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 egg whites
• a squeeze lemon
• 225g caster sugar
• 1 tsp cornflour
• 100g ground almonds
• 250g mascarpone
• 50ml double cream
• 1-2 tbsp icing sugar
• hazelnut liqueur or dark rum
• 2 tbsp toasted and finely chopped hazelnuts
• 200g caster sugar
• 200ml double cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 300°F (150°C) and line two baking sheets with parchment paper.

2. Whisk the egg whites with the squeeze of lemon until foamy, then gradually add the 225g caster sugar while whisking until stiff and glossy.

3. Whisk in the cornflour, then gently fold in the ground almonds until smooth and glossy, taking care not to knock out the air.

4. Pipe small rounds about 3cm (1¼ inch) wide onto the lined sheets, spaced apart, and leave them at room temperature for 20 minutes until a skin forms.

5. Bake for 15 minutes, until the macaroons are set and firm when lightly touched. Cool completely on the sheets before peeling them off.

6. For the hazelnut cream, beat the mascarpone with the 50ml double cream, 1 tablespoon of the icing sugar and a splash of hazelnut liqueur or dark rum until smooth.

7. Whip the 200ml double cream with 100g of the 200g caster sugar until soft peaks form, then fold it into the mascarpone mixture.

8. Fold in the toasted chopped hazelnuts and add the remaining caster sugar and icing sugar to taste, adding more liqueur or rum if you like.

9. Chill the hazelnut cream for 30 minutes, then sandwich pairs of macaroons together with the cream and serve.