In a food processor, combine the confectioners’ sugar, ground almonds, and cocoa powder. Pulse for a minute on high, until well combined and fine.

In a clean, glass bowl, place the egg whites, and beat until you get nice, stiff peaks- they’re there when you hold the bowl upside down (on top of your head) and the whites don’t move or fall… should take 5 minutes with an electric mixer. Gradually add in the granulated sugar, until the whites are glossy.

Set the beaters aside, and using a strainer, sift in the sugar, cocoa, almond mixture. Using a spatula, fold this mixture in- should take about 40 strokes.

Line 2 baking trays with parchment paper. Pipe 1 inch rounds onto the baking sheet- a helpful tip is using a circular cookie cutter, dipping it in cocoa, and placing it onto the sheet- leaves a circular mark…

Bake for 20 minutes in a 140 degree Celcius oven.

Cool completely, and fill with desired filling – I used a chocolate-raspberry ganache…

Boil 100 g of heavy cream, add to 100 g dark chocolate. Add 1/2 cups of ground up frozen raspberries, and enjoy!