Ingredients:
50g almond flour
114g powdered sugar
7g cocoa powder
60g egg whites
(aged overnight in the fridge and brought to room temperature)
⅛ teaspoon cream of tartar
28g caster sugar
½ teaspoon vanilla extract
1 pinch salt
Chocolate Ganache
60mls of pouring cream.
70g of milk, or dark chocolate
(we used Melbas Dark chocolate)
½ teaspoon of vanilla
⅛ teaspoon of salt
