Mocha Macaroons

Preheat the oven to 140 °C fan (160 °C conventional) and line a baking sheet with parchment paper.

Beat the egg whites in a clean, grease‑free bowl until stiff, gradually adding the sugar until you have a glossy, firm mixture.

Fold in the chopped almonds, grated dark chocolate, instant coffee powder and cornstarch just until evenly distributed.

Use two teaspoons to place small mounds onto the prepared sheet, leaving some space between them.

Bake the macaroons for about 20 minutes, then allow them to cool completely on the sheet.

Melt the white couverture in a water bath and decorate the cooled macaroons with it.

Place one chocolate-covered coffee bean on each still‑soft coating and let the decoration set.