Chocolate Macarons

For the chocolate macarons, mix almonds with sugar and cocoa. Heat water with granulated sugar (until it boils).

Beat half of the egg whites until stiff, pour in the hot sugar syrup, continue beating until the mixture cools to hand heat. Mix the remaining egg whites with the almond mixture. Combine mixture with snow and stir until viscous.

Pour the mixture into a pastry bag with a smooth nozzle, pipe dots onto a “macaroon mat” (or onto a baking sheet lined with baking paper) and flatten slightly. Bake in the preheated oven for about 15 minutes. Remove and let cool.

Chop chocolate, dissolve in hot cream while stirring, let cool.

Remove macarons from baking sheet, turn half over. Fill chocolate cream into a piping bag and pipe onto the macarons, place remaining macarons on top and let the chocolate macarons dry a bit.

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