For about 20 macaroons (40 shells)
Ingredients for the shells:
- 100 g egg whites (about 3 eggs, aged 24 hours)
- 125 g of almond powder
- 125 g of icing sugar
- 30 g of powdered sugar
- 1 teaspoon grated bitter cocoa powder
Ingredients for tiramisu ganache: - 150 grams of mascarpone
- 100 g of whole liquid cream very cold
- 30 g of icing sugar
- 1 teaspoon of strong coffee extract (or 1 teaspoon of coffee soluble diluted in 1 tablespoon of hot water)
- 1 tablespoon of Amaretto (optional)
For the finish: - Bitter cocoa powder
Steps:
- Sift together almond powder and icing sugar, add cocoa, mix well and reserve.
- Boarding the snow white firm with the 30g of powdered sugar. Brilliant bird’s beak.
- Incorporate the dry mixture three times in macaroni until you get a smooth tape.
- Put in pocket with a smooth 10 mm case, pocket shells of 3.5 cm on plate with silicone carpet or sulfurized paper.
- Tap slab to pop bubbles, let crisp for 45 to 60 minutes.
- Bake at 145°C rotating heat for 14-15 minutes. Allow to cool completely.
- Prepare the ganache: relax the mascarpone to the spatula, add the icing sugar and coffee extract (+ Amaretto if you want). Top the very cold cream in firm whipped cream, then gently incorporate it with mascarpone.
- Place the cream in a pocket with a cinnamon shell, generously garnish a shell, place the second on top and press slightly.
- Sprinkle slightly bitter cocoa just before serving or when storing them.
- Store cool in an airtight container and wait ideally 24h before tasting (the flavors develop)