Macaron with chocolate cream

1. Sift the almond flour and mix it with powdered sugar.

2. Separate the yolks from the whites. Put the yolks in the refrigerator.

3. Beat the whites with a mixer until fluffy, until it sticks to the whisk. Reduce the speed of the mixer and gradually pour the sugar into the protein, without ceasing to beat it. Then increase the speed to high and beat the whites for another 10 minutes until the sugar is completely dissolved. Proteins should become thick, smooth and shiny.

4. Add almond flour to the whipped protein, mix well and put the resulting dough into a pastry bag.

5. Cover the baking sheet with parchment and grease with oil. Squeeze the almond dough onto the parchment into circles with a diameter of 3-4 cm, leaving small gaps between them. Leave at room temperature for 15-20 minutes to dry out the dough. Then touch the dough with your finger: if it does not stick, then it is dry enough. Preheat the oven to 150°C and bake the cookies for 14 minutes. Then take out and cool.

6. For cream, mix coffee with cream and heat in a water bath. Whisking constantly, add the chilled yolks. Continuing to stir, keep the base for the cream in a water bath for another 4-5 minutes, until the mass begins to noticeably thicken.

7. Enter softened butter and chocolate broken into pieces into the base for the cream. Stir until chocolate is completely melted. Cool the resulting cream and put it in a pastry bag.

8. Turn the cooled cookies flat side up and put a thick layer of cream on it.

9. Cover with second cookie. Shape all pasta in the same way and refrigerate for at least 1 hour.