Food (chocolate macaroons)

                                                                  Chocolate Macaroons
Ingredients:
125g ground almonds
150g icing sugar
25g ground hazel nuts
15g coco powder
100g egg whites
100g sugar
30g water
Filling:
50g butter
100g whipping cream
200g dark couverture (chocolate)

Method
1 Finley grinned down together the ground almond's, ground hazel nuts, coco powder and icing sugar.
2. Add 50g of egg whites to make a paste
3. whisk the other 50g of egg whites till soft peak
4. heat the water and the sugar to 121c
5. whisk the egg whites as pouring the sugar water solution gently till all is combined.
6. Fold the mixture into the paste
7. place mixture into a piping bag and pipe 2cm diameter discs onto baking paper
8. place tray in a cool dry area till the macaroons develop a shinny coating(1hr)
9. place in the oven at  200c for around 10-15 mins (check often)
Filling:
Bring the cream to the boil and pour over the chocolate, allow to cool to 30c and add the butter.
Mix till the butter is completely incorporated and set aside to stiffen.
When ready pipe onto the macaroons and sandwich together.