MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hazelnut Macaroons Categories: Cookies, Nuts Yield: 60 servings 6 lg Egg whites 1 1/2 c Hazelnuts; toasted 2 1/2 c Confectioners' sugar 1 ds Salt 1/2 c Superfine sugar MMMMM--------------------COFFEE BUTTERCREAM:------------------------- 1 c Sugar 6 tb Water 6 lg Egg yolks 4 ts Instant espresso powder 1 ts Vanilla extract 1 1/2 c Butter; softened 6 tb Confectioners' sugar Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Set oven @ 350°F/175°C. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture. Transfer mixture to a pastry bag fitted with a round tip. Pipe 1"-diameter cookies 2" apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely. For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely. In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes. Spread about 1 1/2 ts buttercream onto the bottoms of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator. Taste of Home Test Kitchen RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM