Macaroni with chocolate cream

Almond macaroni pastry with chocolate cream is ideal for a cup of
coffee. You can add a few drops of food coloring in the dough to make
the macaroons colored.

2 egg whites
100 g of powdered sugar
60 grams of grinded almonds
30 g of sugar

For chocolate glaze

150 g chocolate
1/2 cup cream (120 ml)

Beat egg whites until hard peaks. Sift together the ground almonds and
powdered sugar. Gently add the egg whites, mix, trying not to opal
volume.

Cover the parchment with parchment paper. Fill the confectionery bag
with a dough and discard small circles 3 cm in diameter. Allow to dry
for about 1 hour at room temperature.

Preheat the oven to 160 ° C. Set the cookies in the oven and bake for
12 minutes, then open the oven door. Reduce the temperature to 140 ° C
and bake the cookie for another 8 minutes.

Prepare the chocolate filling: heat the cream in a saucepan over low
heat and add grated chocolate. Melt the chocolate, cool the cream and
beat it. Lubricate the halves with chocolate cream and glue the halves
together.