Mix the sugar with the almond powder and sift three times until A fine powder
Remove the leftover almonds that didn't pass through the strainer
Make a meringue by beating the egg whites at. High speed. (stiff meringue)
Add sugar in a steady rain
Lightly mix the almond and sugar flour with the meringue. Do not over mix. (the mass becomes liquid and swell in the oven)
Add coloring (water base)
Distributed in a silicone sheet with a pastry bag, and let them rest during 20 minutes before baking.
Bake during 20 minutes at 110 degrees without opening the oven door
Remove from the oven. Let them cool.
Milk cream / chocolate
Heat the Milk up to 85 degrees. Turn off the stove and ads the chocolate to melt. (do not put direct fire)
Add orange liquor (oil base) and refrigerate 1-12 hours
Divide into pairs. Fill one part with a pastry bag.