Almond Macarons

Ingredients

• 4 egg whites
• 1 pinch salt
• 1 tsp lemon juice
• 170 g powdered sugar
• 250 g ground almonds
• 75 g chopped almonds
• 100 g dark chocolate couverture

Instructions

1. 1.

   Preheat the oven to 150°C (Oven/Convection). Whisk the egg whites with salt and lemon juice until very stiff. Gradually fold in the powdered sugar while continuing to whisk until the mixture glows and forms peaks. Fold in the ground almonds.

2. 2.

   Using a teaspoon, drop small mounds onto parchment‑lined baking sheets and sprinkle each with chopped almonds. Bake for 20–25 minutes in the preheated oven. Remove and let cool completely. Roughly chop the chocolate and melt it over a hot but not boiling water bath.

3. 3.

   Spread half of the macarons on the bottom side with the melted chocolate and press together with a second macaron. Gently press to seal. Place the remaining chocolate in a freezer bag, cut off a small corner, and decorate the macarons with it. Let dry before serving.