Macaron Dessert

Mix the sugar, ground almonds, and cocoa well. Grind them together until very fine, then place them in a sieve and sift to remove any coarse bits.

In a separate bowl, whisk the egg whites. The eggs should be large so we have a suitable amount of egg white. Add the salt to the egg whites while continuing to whisk, then add the 3 tablespoons of powdered sugar and keep whisking until the sugar dissolves completely into the egg whites and the mixture becomes fluffy like cream with a firm texture.

Begin adding the remaining ingredients slowly and gradually, folding them into the egg whites until the mixture is well combined. Continue folding in the other ingredients until all are used.

Transfer the mixture to a piping bag and pipe it into rounds onto a baking tray lined with parchment paper, leaving enough space between each one.

Tap the tray on the counter several times so the shells settle, lose any ridges, and become smooth on top. Let them rest for about an hour and a half, until the surface of the shells has become slightly firm.

Bake the macarons in a preheated oven at 150 degrees for about 15 minutes. Remove the macarons from the oven and let them cool, then lift them from the tray and fill them as desired with chocolate ganache, cream, or custard.

Refrigerate the macarons until the next day.