The delicious Italien taste of the classic dessert, tiramisu, is made in cookie form. Originally, these were supposed to turn out like french macarons. However, they didn’t. The taste is similar, but notice there’s no “foot” on each cookie, and the filling is softer than a traditional ganache. Note: When they first come out of the oven, they’ll seem crispy. After they’ve cooled and filled, they’ll soften up and become chewier.
Grind the slivered almonds in a food processor before grinding them with the sugar, cocoa, and coffee.
Egg whites & sugar
Pipe the batter from a bag with a plain tip, then rap the sheet(s) a couple times on the counter to flatten them out.
The recipe I made is inspired by the book, Mouthwatering Macaroons. I’ve changed the recipe completely, so it isn’t an authentic macaron. I wanted more of a “sandwich cookie.” It doesn’t seem right to mix french and italien desserts together.
Here’s my recipe:
for the cookie –
- 1/2 cup ground almonds (buy them sliced, then grind them in a food processor)
- 1/2 powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons coffee powder
- 2 large egg whites (everyone says room temperature..but I cheat and there’s no difference to me)
- 1/4 cup white sugar
for the filling –
- 1 cup mascarpone (I get the kind with coffee infused)
- A splash of marsala
- 3 tablespoons of grated chocolate
- 2 tablespoons sugar
- Preheat the oven to 375, then line two baking sheets with parchment paper or silpats.
- Start by grinding up the almonds in a food processor. Once they’re pretty ground up, add the powdered sugar, cocoa powder, and coffee powder.
- In a bowl of a standing mixer, beat the egg whites until they hold soft peaks. Gradually add the sugar.
- Once the whites are gorgeous and whipped, fold in the almond mixture 1/3 at a time with a rubber spatula.
- Place a piping bag with a plain tip or large ziploc bag in a tall glass. Scrape the meringue into the bag, then cut the tip. Pipe the batter about 1/2 an inch apart on a parchment or silpat lined baking sheet(s). Then rap the sheets a few times on the counter until each quarter-sized cookie is flat and bubble-free.
- Bake for 10-15 minutes. The cookies may seem crunchy at first, but once they’ve cooled and you put the filling in, they’re chewier.
- Take them out and let them cool. Meanwhile, start the filling
- Beat the mascarpone, marsala, chocolate, and sugar in a medium-sized bowl.
- Spread a little filling on the cookies, then sandwich them together. You can pipe the filling on, too.
This recipe makes about 16 cookies. These are always better the next day, but don’t wait if you’re dying to eat them. Store in an air-tight container room temperature for a week. Enjoy!