Ingredients:
100 grams almond flour
170 grams icing sugar
15 grams unsweetened cocoa powder (regular unsweetened or Dutch-processed)
100 grams egg whites, at room temperature
35 grams castor white sugar
Method:
Start by making a meringue by Whipping egg whites, slowly adding Castor sugar, keep whipping till Stiff peaks are formed.
Once the meringue is ready, sift in the Almond flour, Cocoa powder and Icing sugar.
Fold the wet and dry ingredients slowly till the last white streaks are gone, be careful not to overmix.
The batter should reach a lava like consistency and should not be too runny.
Pipe the batter onto prepared trays 2-3 cms apart.
Rap the trays against the tables to remove air bubbles and leave to dry 30-45 minutes till a smooth sheen is seen and the shells are dry to touch.
Once dry, pop into a preheated oven to bake @165° C for 14-16 minutes.
Let the cookies cool before removing them from the tray.
Fill with a multitude of fillings from ganache to buttercream, jam, compote, ice cream, go cray!