CHOCOLATE BUTTONS

INGREDIENTS

For 16 small macaroons.

FOR BISCUITS

• 200 g dark chocolate 70%.
• 250 g icing sugar
• 1 pinch of salt
• 125 g ground almonds
• 3 egg whites

FOR THE GANACHE

• 70 g dark chocolate 55% or 70%
• 1 tablespoon of cream

DIRECTION

FOR COOKIES

• Preheat oven to 180 °
• Melt the chocolate bath.
• In a bowl, mix the icing sugar and ground almonds.
• Add the melted chocolate and stir.
• Beat the egg whites until stiff (preferably the robot, get help from a parent ...) and add to the mixture.
• Add salt and continue beating the dough.
• Place a sheet of parchment paper on a baking sheet.
• Using a teaspoon, make small piles of pasta round: about 4-5 small piles not length.
• Bake for 12 minutes.
• Meanwhile, prepare the ganache. For that mix the melted chocolate and cream.
• Spread some ganache on half the macaroons and recover each another macaroon.
• And voila, 5 minutes later they are to eat!