Almond Macarons with Chocolate
Chop the chocolate and melt in a bowl over a hot water bath, remove from the water bath and let cool.
Preheat the convection oven to 140°C (approximately 275°F). Line two baking sheets with parchment paper.
Beat the egg whites with a pinch of salt until fluffy. Gradually add the sugar and continue beating until the mixture is firm and glossy. Carefully fold in the ground almonds immediately pour into a piping bag with a large round tip. Pipe circles about 5 cm (approximately 2 inches) in diameter on the baking sheets. Immediately bake in the preheated oven for 40-50 minutes. Let cool slightly, then remove and let cool completely on a wire rack.
Heat the chocolate in a water bath again until it is liquid. Pour the melted chocolate into a very small freezer bag, cut a small corner and decorate the macarons with stripes. Allow to dry and keep in an airtight container until ready to serve.