Chocolate almond macarons

Ingredients for 1 servings:

• 2 egg whites
• 50 g sugar, fine
• 100 g powdered sugar
• 50 g almond(s), ground
• 2 tbsp cocoa powder
• ½ tsp gingerbread spice
• 125 ml cream
• 200 g chocolate, white or dark

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

very simple, definitely works

Preheat the oven to 180°C fan/convection oven. Line a baking tray with baking paper. Beat the egg whites with the sugar until stiff peaks form. Then stir in the powdered sugar, almonds, cocoa powder, and gingerbread spice. Transfer the mixture to a piping bag fitted with a smooth nozzle and pipe coin-sized mounds onto the tray. Chill for about 10 minutes. This is important to allow any air bubbles to escape. Then bake in the oven for 7 to 10 minutes, until the cookies are crispy on the outside and still moist on the inside (keep an eye on them; baking time varies greatly from oven to oven). Remove from the oven and let cool. For the filling, heat the cream. Stir in the chopped chocolate until melted. Remove from the heat and let cool. To fill the filling, stir the cream thoroughly again and transfer it to a piping bag fitted with a smooth nozzle. Pipe a dollop onto the bottom of each macaron and place a second macaron on top. Press down lightly.