Nutty Cappuccino Macaroons
1 hr 15 min.
Suggested variation; try filling the macaroons with maple buttercream - just replace the milk and espresso powder with 2 tbsp maple syrup.
Oil and line a large baking sheet with baking parchment.
Grind the ground almonds, walnuts and icing sugar together in a food processor to a very fine powder.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the nut and sugar mixture. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray. Leave the uncooked macaroons to stand for 30 minutes to form a skin.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the milk and espresso powder, then whisk for 2 minutes or until smooth and well whipped.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other halves.