Semolina Almond Macarons

Ingredients

• 2 egg whites
• 125 g fine sugar
• 125 g ground almonds
• 50 g wheat semolina
• 25 g cornstarch
• 1 tsp lemon juice
• 25 g almond sticks
• 25 g dark, coarsely chopped couverture chocolate

Instructions

1. 1.

   Beat the egg whites until stiff. Gradually add sugar, continuing to beat until the mixture shines and forms firm peaks. Gently fold in almonds, semolina, cornstarch, and lemon juice, then combine into a dough.

2. 2.

   Using two teaspoons, shape elongated pinwheels and place them on a parchment-lined baking sheet. Sprinkle with almond shards. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes with the door slightly ajar.

3. 3.

   Melt the couverture chocolate over a bain-marie. Transfer to a piping bag and decorate the macarons with fine lines.