This canapé dessert is one of our favourites from Marian Keyes’ new book, Saved By Cake. It can be risky when a famous author makes a foray into the world of food but this recipe book, bursting with new baking ideas alongside emotive anecdotes recounting Keyes’ struggle with depression, is a perfect mix. Serve with espresso or, if you’re feeling decadent, an espresso martini.
Ingredients (makes 15):
- 2 egg whites
- 150g golden caster sugar
- 120g ground almonds
- 120g icing sugar
- 2 tbsps instant coffee, dissolved in 2 tbsps of boiling water and fully cooled
- 100g mascarpone
- 1 tbsp marsala wine (optional)
- Cocoa powder for dusting
Step 1: Line two baking trays with a sheet of baking paper. Whisk the egg whites until stiff, gradually add the caster sugar, then the almonds and icing sugar.
Step 2: Add one tablespoon of cooled instant coffee to the mix and stir. Using either two teaspoons or a piping bag, create your macaroons on your baking paper. Leave to stand for about half an hour, then heat the oven to 140ºC/gas mark 1.
Step 3: Bake the macaroons for 30 minutes then transfer to wire racks and leave to cool. Once cool, use a palette knife to lift the macaroons off the baking paper.
Step 4: Beat the mascarpone cheese until smooth, then gradually add the marsala wine and one tablespoon of dissolved coffee. Use the filling to sandwich the macaroons into pairs. Dust with cocoa powder and serve.
From Saved By Cake: Over 80 Ways To Bake Yourself Happy by Marian Keyes (£16.99, Michael Joseph)