Gluten-free macaroon with mascarpone cream and hazelnuts

8 Vegan Gluten-Free Amaretti "Legù"

Mascarpone 250gr

Sweet cream 100ml
Sugar 3 tablespoons
Egg yolk 2
Long espresso coffee about 3
Hazelnuts q.b.
Bitter cocoa q.b.

After preparing all the ingredients on the work table, start by placing the mascarpone, sugar and sweet cream in a bowl. 

Pour the mixture into the mixer ( alternatively use the whisk) and run it until the mixture is frothy. Meanwhile, take the eggs and separate the yolks from the whites. Insert the yolks into the kneading mixture and allow it to work.

Whip the egg whites with a whisk for about two minutes. When finished, combine the cream with the whipped egg whites. 

Dip strictly Legu gluten-free macaroons in cafe. Take a glass and dip them in the mascarpone cream. I recommend two macaroons per serving. 

After covering the macaroons with the cream, add the hazelnuts and finally dust the whole with cocoa.