Meringue-Nougat Macarons

Ingredients

• 4 egg whites
• 200 g sugar
• 3 tbsp cornstarch
• 1 pinch salt
• 100 g nougat
• 100 g dark chocolate
• cocoa powder (for dusting)

Instructions

1. 1.

   Preheat the oven to 100°C (212°F) with both top and bottom heat.

2. 2.

   Beat the egg whites with salt until foamy, then gradually add sugar and cornstarch while continuing to beat until the mixture is glossy and holds stiff peaks.

3. 3.

   Spoon about 160 dollops onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 3 hours, leaving the oven door slightly ajar. If the batter darkens, reduce the temperature to 80°C (176°F) and bake longer until dry.

4. 4.

   Let the finished meringues cool on a wire rack while melting the chocolate and nougat together over a hot, non-boiling water bath.

5. 5.

   Pair two dollops with a small amount of chocolate cream, allow them to set, dust with cocoa powder, and store tightly sealed.