- 150 gr. ground almond powder
- 100 gr. egg white
- 250 gr. icing sugar
- 25 gr. cocoa powder
- First, sieve the almond powder, cocoa and sugar mixed together. Reserve.
- Whisk the egg whites until stiff and fold into the sieved ingredients to make a spongy, creamy dough.
- Put the dough in a pastry bag and squeeze out small circles on a silicone tray or baking paper. Leave to stand for 20-25 minutes. Then bake at 160ºC for 10-12 minutes. Remove from the oven and let cool. Fill the macaroons with chocolate or coffee cream.
To obtain a smoother macaroon, make sure that all the ingredients are at the same temperature before mixing. You can leave them at room temperature for a couple of hours before using them