Instructions





1. The dry mixture: Stift the almond flour, cacao powder and powdered sugar in a bowl; set aside.


2. Add a pinch salt to the egg whites and beat with a handmixer until the egg whites are creamy. Add the sugar in 3 parts to the egg whites and whisk together.


3. Mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, Continue to whip for 1-2 more minutes.


4. Add the dry mixture into the egg whites.

Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth.

5. Pipe 1-inch with a round tip disks of meringue onto with parchment paper lined baking trays, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several

times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.


6. Preheat oven to 160c/320f

7. Bake the cookies in the preheated oven for 13 minutes. Remove from oven.
Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.

8. Spread half the cookies with the ganache, top with remaining cookies to make sandwiches