Ingredients for 4 people:
8 gluten-free vegan Legu macaroons
Mascarpone 250g
Sweet cream 100ml
3 spoons of sugar
2 eggs
3 long expresso coffees
Nuts and bitter cocoa
Put mascarpone, egg yolk, sugar and sweet cream in a bowl and whisk it all until it is frothy; then whisk egg albumen for about 2 minutes and mix it all again. Dip the gluten-free Legu macaroons in the coffee and then in the mascarpone cream, adding hazelnuts and cocoa powder. Serve 2 macaroons per portion.
