Zebramacrons

Ingredients

• 4 egg whites
• 1 pinch salt
• 1 tbsp Lemon Juice
• 225 g powdered sugar
• 250 g ground, peeled almond kernels
• 100 g dark couverture chocolate

Instructions

1. 1.

   Beat the egg whites with salt and lemon juice until stiff peaks form. Gradually add powdered sugar while continuing to beat until the mixture is stiff and glossy. Fold in the almonds.

2. 2.

   Preheat the oven to 150°C (300°F) with both top and bottom heating.

3. 3.

   Fill a piping bag fitted with a round tip with the macaron batter and pipe rings (~4 cm diameter) onto parchment-lined baking sheet. Bake in the preheated oven for about 15 minutes. Melt the couverture chocolate in a double boiler, transfer to a freezer bag, cut off a tiny corner, and use it to decorate the macarons. Allow the chocolate to set.