The Christmas ganache 100 g Dark couverture chocolate 25 ml Cream 30% fat 15 g Butter 0,5 tsp Ginger bread spice* The Busserln 3 Egg white from the chicken behind the house 250 g Sugar 1 tsp Freshly squeezed lemon juice 250 g Ground almonds 40 g Unsweetened cocoa Icing sugar for dusting
Beat the egg whites into very thick snow and gradually let the sugar trickle in and keep beating until a glossy, firm mass is formed. Add lemon juice.
Mix the almonds and cocoa in a bowl and then fold in the egg whites.
Now place small piles on a tray lined with foil or baking paper. This is not possible with the piping bag, because the mass is too tough.
Bake in a preheated oven at 140 degrees Celsius for about 15 minutes and then let it cool down.
Spread some of the ganach on the underside of a kiss and put a second kiss on it. Sprinkle with a little powdered sugar.
Ganache - pronounced "Ganasch" is the name given to the cream made from chocolate / couverture, cream and butter.
* Link to spice mixes: My gingerbread spice
Serving: 100 g Calories: 476 kcal Carbohydrates: 46.1 g Protein: 11.8 g Fat: 27.3 g