You may need to adjust the amount of almond meal depending on the size of your eggs. The batter should be runny enough to be used in a piping bag but not too runny.
Ingredients (makes 15-20 finished biscuits)
- 175g almond meal
- 300g icing sugar
- 3 medium egg whites
- 1 tsp almond essence
- 1 orange, zest only
- 2 tbsp almond flakes
- 150g chocolate, 70% cocoa solids
- 100ml double cream
Method
Preheat the oven to 1700C.
In the bowl of a standing mixer, whisk the flour, icing sugar, almond essence, 1 egg white and orange zest. Then, using the paddle attachment, whisk adding the remaining egg whites, one at a time. You should have a slightly runny mix.
Transfer the mix to a piping bag and pipe onto a lined tray well spaced apart, no larger than 2cm diameter. Sprinkle with the almond flakes, crushing them in your hands to make smaller pieces, and bake for approximately 20 minutes until golden. Leave the biscuits to cool.
Melt the chocolate in a bain marie or in the microwave on a medium heat and in short bursts so as not to burn it and whisk the double cream into it. Leave to cool a little and spoon onto half the biscuits, topping these with the other half.
Melt a little more chocolate if you like to drizzle over the biscuits and sprinkle with more crushed almond flakes or dust with some icing sugar.