For a day or two before the expected baking time to separate the whites and let them stand this time in the fridge. Beat egg whites with sugar as for meringue until stable peaks. Almonds (if whole) to zablokirovat and skin. Dry it in the oven. I took almond petals – they are already without the skin, dry and of small size - ideal for grinding. In a grinder put the petals with powder - parts to ground in a pulsed mode, preventing clumping of nuts into a dense mass, and throw in a bowl.

The obtained sift the almond flour through a very fine sieve, if the attrition of large particles is to grind them again. The flour should turn out homogeneous.

Pour the flour with the meringue and with a spatula (not a mixer, by hand) stir in the almonds into the meringue. The entire mixing process should be within 50 or less moves. At this stage, add supplements – I had put the match powder. Should get lush, dense mass of green.

Covered a baking tray with baking paper, paper good, better with silicone spray. Previously possible on paper to draw circles approximately 4-5 cm in diameter and the spacing between slices is also 4-5 cm, because the dough spreads during baking. For otshivaniya culinary pastry bag with a round nozzle approximately 2.5 cm in diameter. At me such was not, so I just took a cooking syringe without a nozzle and deposited the slices straight from the hole of the syringe, which was about 2 cm in diameter. It turned out really well. To isolate all the circles the same size onto the paper and leave on the table for the formation of a thin crust on the surface. This is an important step – the crust does not crack cookies in the oven. Drying takes an hour or two. Inspect the surface, by touching it with your finger – the dough does not stick in the skin, dry.

The oven is heated to 150 C. Bake for 10-12 minutes (I baked 20 – this oven). On the edge of the cupcake turns out a brand name – a kind of foam cuff. This is the ideal.

While baking prepare the ganache – melt in the hot cream the chopped chocolate, stir rapidly and cool. Halves to cool and begin to stick together. On one half spread 1 tsp of the ganache and press down the second half. Cakes does not like meringue, they are very distinctive. From Desserts magazine Magazine No. 2