Macarons

1 Beat the egg whites with an electric mixer for approximately 8 minutes. Add the coarse-grain sugar while beating.

2 Sieve the almonds and sugar. Carefully fold in the sieved almonds and sugar with the beaten egg whites.

3 Fill a pastry bag with the mixture and press small mounds 2 cm in diameter onto the baking sheet. Bake for approximately 15 minutes until the characteristic foot forms.

4 Prepare the cream. Heat the heavy cream. Break chocolate into pieces and add them to the cream. Mix until the chocolate melts. Let the mixture cool down in a refrigerator.

5 Then, add the fillings to the macarons.