Opera macaroons

This is a pretty scandalous cookie. Two famous Parisian pastry shops argued for copyright for his invention: Clichy on Boulevard Beaumarchais and Dalloyou in the Opera area. The first seemed to have an advantage: it was her pastry chef Louis Clichy who introduced the almond dessert, then more like a cake, at the 1903 Culinary Exhibition. But history nevertheless preferred a different name - in honor of the Paris Opera.

Ingredients

• 75 ml milk
• 100 g dark chocolate (60% cocoa)
• 1.5 tbsp. l. butter
• 130 g ground almonds
• 1.5 cups powdered sugar
• 4 squirrels
• 2 tbsp. l. Sahara
• 1 tbsp. l. cocoa powder

Directions

1. Prepare the icing. Chop the chocolate finely and place in a bowl. Bring the milk to a boil and immediately pour into the chocolate. Stir until smooth. Cut the butter into small pieces and add to the chocolate mixture. Melt, stirring gently with a wooden spoon.
2. Sift the icing sugar and cocoa powder together, add the almonds. Whisk the whites into a thick foam, adding sugar at the very end. Pour the resulting mixture of powder, cocoa and almonds into the whites, stirring gently with a wooden spoon.
3. Transfer the dough to a piping bag with a smooth nozzle. Squeeze the dough into a baking sheet covered with parchment, in the form of small hemispheres with a diameter of about 3 cm and place in an oven preheated to 200 ° C for 2 minutes. Reduce temperature to 180 ° C and bake for another 7 minutes.
4. Remove the baking sheet from the oven, lift a sheet of parchment by the corner and pour 0.5 cups of cold water under it. Let the liver cool. Transfer the icing to a pastry bag. Apply some frosting to the flat surface of one cookie, place the other on top and press lightly. Glue the remaining cookies two at a time.