- Dark chocolate ganache (See recipe here)
- 288g Ground almonds, sifted
- 492g Icing sugar, sifted
- 40g Cocoa powder, sifted
- 227g Egg whites, aged (left in fridge for a day)
- 75g Caster sugar
- 11g Egg white powder, sifted with sugar
- Sift ground almonds and icing sugar.
- Whisk aged egg whites till stiff peaks.
- Add caster sugar to meringue after the egg whites reach soft peaks.
- Sift caster sugar with egg white powder.
- Add to meringue.