Preheat the oven to 155°C.
Whisk the egg whites until stiff. Add the caster sugar to the the egg whites and continue whisking until you have stiff, glossy peaks of meringue.
Fold the ground almonds, vanilla and icing sugar into the meringue mixture. Cut and fold the mixture with a spatula until it is smooth, shiny and has reached the ribbon stage.
Use a piping bag to pipe this mixture on to a baking mat or lined baking tray. Allow the macaroons to rest at room temperature for 10-15 minutes or until the macaroon shells are no longer sticky to touch. Sprinkle the poppy seeds on top, transfer to the oven and bake in the oven for about 10 minutes. Allow to cool before filling.
Beat together the mascarpone, coffee and icing sugar together. Transfer into a piping bag and refrigerate. When ready, pipe the mascarpone coffee cream onto half of the macaroon shells. Top with a second macaroon shell and sandwich together.
«Always make sure to dry your macaroons properly before baking in the oven, this will help to avoid cracked tops.»
Delicate meringue based patisseries made with egg whites, ground almonds and icing sugar and topped with poppy seeds. These delicious macaroon shells are sandwiched together with a rich coffee and mascarpone cream.