Mocha-Chocolate Macaroons

Preheat oven to 120 °C fan (alternatively 140 °C conventional) and line one or two baking trays with parchment paper.

Whisk the egg whites until stiff, then slowly let 200 g powdered sugar and the cornstarch fall in and continue whisking until the mixture is glossy.

Gently fold in 250 g ground almonds, instant coffee powder and 75 g finely grated dark couverture.

Fill the mixture into a piping bag, pipe about 60 small mounds onto the baking paper, leaving some space between them.

Dry the macaroons in the oven for about 25 minutes (they should dry rather than brown) and then let them cool completely.

Beat the soft butter until creamy, then add the egg yolk, 80 g powdered sugar and the cooled strong coffee and whip everything into a smooth coffee cream.

Melt the dark couverture, let it cool briefly and stir it together with the remaining almonds into the coffee cream.

Spread a little cream on two cooled macaroons each and sandwich them together; use the remaining coffee cream for decoration.