Alain Ducasse, Mascarpone Macaroons

For the Macaroons:
1/2 cup sliced blanched almonds
2 cups confections' sugar
4 large egg whites, at room temperature

For the Filling:
1/2 cup mascarpone
1/2 cup heavy cream
1/4 granulated sugar

How to make the Macaroons:
Preheat over to 450 degrees F. Line two large baking sheets with kitchen parchment and set each on top of a second baking sheet

Put the almonds in a food processor and grind to a powder. Add 1 3/4 cups of the confectioners' sugar and pulse until well blended. Sift onto a sheet of waxed paper or kitchen parchment and set aside.
In a large bowl beat the egg whites until frothy. While beating, gradually add the remaining 1/4 cup confectioners' sugar. Continue to beat until the egg whites are stiff but not dry. Sprinkle 1/3 cup of the sugar-almond mixture over the egg whites and using a large rubber spatula, gently fold in. Working gently so that the egg whites do not deflate gradually fold in the remaining sugar almond mixture.

Transfer the mixture to a pastry bag equipped with a plain 1/3- to 1/2 inch tip. Pipe 1 1/2 inch rounds, about 2/3 inch high onto the parchment lined baking sheets, leaving about 1 inch between them. Lower the oven temperature to 300 degrees F and place the baking sheets in the center of the oven - bake for 9-10 minutes. Ideal is for them to remain as white as possible, delicately crispy on the outside, soft on the inside. Remove pan to a wire rack. Gently lift one corner of the parchment and pour a tablespookful of room temperature water between each pan and the parchment, then tip the pan so that the water flows over the bottom. Wait for about 30 seconds, until the steam and the moisture have permeated the paper, then, using a metal spatula, very carefully transfer the macaroons to a wire rack to cool. (can prepare 1 to 2 days ahead and once filled 1 hour)

To make the filling:
Combine the mascarpone, cream, and sugar in a large mixing bowl. Beat just until the mixture holds soft peaks. Cover and refrigerate

To assemble the sandwiches:
When macaroons are cool, spread 1/3 inch of filling on the flat side of one macaroon and very gently press a second macaroon on top. Repeat with the remaining macaroons and filling.