Gluten-free chocolate-chocolate macaroons

1. First, mix the dry ingredients in a bowl: almond flour, powdered sugar and cocoa. We thoroughly sift this loose mixture. Beat the egg whites until stiff, when it starts to hold its shape, gradually mix in the granulated sugar and lightly sifted loose mixture with a wooden spoon.

2. Fill the pastry bag with the prepared mixture and spray the same circles on a sheet lined with baking paper, draw them in advance or use a template. Let it dry freely for 20 minutes.

3. Then put in the oven and bake for about 13 minutes at a temperature of 150°C. Leave the baked macaroons to cool and only then peel them off carefully.

4. Heat the cream with butter. When it starts to boil, turn it off and add the broken chocolate . Mix the smooth chocolate mixture. Let it cool and set aside to harden in the refrigerator.

5. Combine the baked macaroons with chocolate cream. Bon appetite!

A good tip:
We can prepare the cream before the macaroons so that we don't have to wait for it to cool down.