Hazelnut pasta "Moccaccino"

Ingredients:

Macaroni

• 2 cups powdered sugar
• 110 g peeled and toasted hazelnuts (about 3/4 cup)
• 3 tablespoons cocoa powder
• Whites of 3 large eggs, room temperature
• 1/8 tsp fine salt

Filling

• 110 g chopped dark chocolate
• 0.5 cups heavy cream
• 1 tbsp instant espresso powder

Preparation:

1. Line 2 baking sheets with parchment paper.
2. In a food processor, pulse 1 cup of powdered sugar, hazelnuts, and cocoa until finely ground, about 3 minutes. Sift the mixture through a sieve onto a sheet of parchment paper, then discard any large pieces of nuts that don't make it through.
3. Using a mixer, beat the egg whites with the salt until stiff but not dry peaks form, about 2 minutes. Gradually add the remaining 1 cup powdered sugar, 1 tablespoon at a time, scraping down the sides of the bowl as needed; this may take up to 3 minutes. Beat for another 30 seconds, until the peaks are stiff and glossy, but still not dry. Using a large silicone spatula, gently fold the nut mixture into the egg whites.
4. Transfer the batter to a large pastry bag fitted with a 1/2-inch (1 cm) plain tip. Pipe 32 circles, 5 cm wide and approximately 0.8 cm high, evenly spaced onto prepared baking sheets. Set aside to air dry for 30 minutes before baking.
5. Meanwhile, prepare the filling.:
   
   Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and espresso powder to a simmer. Pour the cream over the chocolate and gently shake the bowl to coat the cream around the chocolate. Set aside until the chocolate softens, about 5 minutes. Gently stir until smooth, being careful not to incorporate too much air into the filling. Let cool to room temperature to set.
6. Preheat oven to 160°C.
7. Bake the macarons until set and puffed, 18-20 minutes. Be careful not to overbake them, or they will crack. Let cool for 5 minutes, then carefully peel them off the parchment paper. Let cool completely.
8. Assemble the macarons by placing 1 teaspoon of filling between the two halves.