Meringue Shell

1. Preheat oven to 350 degrees (F).
2. Weigh all ingredients and place in separate bowls. The egg whites should be measured into two different portions, one 82 grams and one 90 grams.
3. Sift together the almond meal and powdered sugar into a large bowl.
4. Create a well in the middle of the mixture.
5. Pour the smaller egg white portion (82 grams) into the well, and combine the egg whites and dry mixture with a spatula, stirring until well combined and pasty. Set aside.
6. Pour the other portion of egg whites (the 90 gram portion) into the bowl of a stand mixer fitted with the whisk attachment. Do not turn on the mixer at this time.
7. Then combine the water and granulated sugar in a medium-sized, heavy-bottomed saucepan fitted with a candy thermometer. Heat the sugar and water over medium-high heat until the syrup reaches 200 degrees. Continue to heat the syrup while you complete the next step, however keep an eye on it because it needs to come off the heat at 248 degrees.
8. Add the sugar to the egg whites in the bowl of your stand mixer, and beat eggs on medium speed until they reach soft peaks. If you reach soft peaks before the syrup mixture is done, reduce the stand mixer speed to low, just to keep the egg whites moving.
9. When the syrup reaches 248 degrees, remove it from the heat. Turn your mixer up to medium speed, and slowly pour the syrup down the side of the bowl.
10. Increase the speed to medium high, and beat until stiff, glossy peaks form.
11. Pour ? of the beaten eggs into the almond mixture. Using a rubber spatula, gently fold the eggs into the almond paste until well combined.
12. Then, ½ cup at a time, add the rest of the egg whites into the almond mixture. Fold the eggs gently into the batter, taking care not to deflate your egg whites.
13. Continue adding egg whites ½ cup at a time until the batter pours off the spatula in a thick, continuous ribbon. You will use most, but not all, of the egg whites.
14. Transfer the batter into a pastry bag fitted with a ½ inch round tip. Twist the tip-end of the pastry bag closed while filling to prevent the batter from running out.
15. Holding the bag at a 90-degree angle, pipe 1.5 inch circles on to one of your parchment-lined cookie sheets, about a inch apart. If the batter is the right consistency, any peaks will smooth themselves out while baking.
16. Reserve the rest of the batter for the next batch.
17. Reduce the temperature of the oven to 325 degrees, and bake for 9-12 minutes or until the shell is crisp and satiny.
18. Allow to cool completely on the baking sheet, and repeat the process with the next batch of cookies.
19. Once the cookies are completely cooled, gently peel them off the parchment paper, and prepare the filling.

For filling:

1. In a small bowl, beat together Marscapone cheese, powdered sugar and coffee liqueur.
2. Transfer to a small piping bag, and pipe a dallop on to half of each cookie, then sandwich them together.
3. Dust assembled cookies with cocoa powder, if desired.
4. Store cookies in an air-tight container in the refrigerator for up to 4 days.
5. Enjoy!