Sara Bernhard

Macaroons
4 egg whites
250 gr powdered sugar
250 gr grated pistaccio or walnut
dash of salt

Filling
500 ml heavy whipping cream,
250 gr plain Milka Chocolate

Glazing
125 g Milka chocolate
2 tbs milk

Decorating
100 gr tbs grated pistaccio or walnut

Filling (prepared 24 in advance)
Boil the heavy whipping cream with the Milka chocolate while continuisly mixing so it does not stick to the bottom and let cool in the refrigerator over night.

Macaroons
Whip the eggwhites until stiff. Add powdered sugar and a dash of salt and continue to whip until it looks glossy. Add the grated nuts but don’t overmix. Pipe the mixture in form of dots on the back of a tray lined with parchment paper. Let air dry for about 15 minutes. Add to the oven that’s been preheated to 250ºF for about 25 minutes. Remove and let chill. Pair the cookies with same size.

Filling
Whip the mixture til stiff and pipe a dot to one cookie and topping it off with the pair.

Decorating
Melt the chocolate with the milk and mix. Dip the top of some cookies and add a nut to decorated or rotate the cookie in the chocolate to get an even edge and then rotate in the grated nuts. Let the cookies soften for a couple of hours or overnight.