- For the cookies
- 4 egg whites
- 2 teaspoons lemon juice
- 250 grams very fine sugar
- 200 grams ground almonds
- Food coloring (your choice)
- 1 teaspoon Cocoa
For the cookies, beat egg whites with lemon juice to stiff peaks, gradually sprinkling in sugar and beating until very stiff and glossy. Carefully fold in the almonds. Divide dough in half and tint portions with cocoa or food coloring.
Place the mixtures in piping bags with large round spouts. Pipe onto a parchment paper-lined baking sheet in small hemispheres about 2 cm (approximately 3/4 inches). Bake in a preheated oven at 130°C (approximately 265°F) for about 40 minutes, leaving the oven door ajar.
For the filling, chop chocolate into small pieces and melt gently over a simmering water bath. Stir in cream and butter in small pieces with a whisk. Divide into portions if desired and tint portions with food coloring. Allow mixture to cool slightly.
Fill half of cookie discs with filling and top with remaining cookies.
If desired, decorate some of the cookies with poppy seeds prior to baking.