The real chocolate macarons

This is the real stuff – no nonsense (no artificial flavors or colors added).

French Chocolate Macarons

Cookies:
1 cup almond flour
11/3 cup confectioners' sugar
2 TBSP cocoa
3/4 cup egg whites (about 5)
Pinch of salt
1/2 cup granulated sugar
Filling:
3/4 cup whipping cream
5 ounces dark chocolate

Heat the oven to 360 degrees F (180 C).

The cookies: Sift the almond flour, the confectioners' sugar and the cocoa.
Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl until the whites form soft peaks. Add the granulated sugar and beat until the whites form stiff and glossy peaks. Gently fold in the almond mixture with a rubber spatula.

Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on baking sheets with baking paper.

Bake, one sheet at a time: Put the baking sheet in the hot oven (360 degrees F) and turn down the heat to 285 degrees (140 C). Bake 12-15 minutes, until the tops are cracked and appear dry. Repeat with remaining baking sheets/cookies.

Let the cookies cool for 5 minutes and transfer them to a wire rack to cool completely.

The filling: Bring the cream to a boil in a saucepan over high heat. Remove the pan from the heat and add the chocolate. Whisk until smooth, let cool to room temperature and then refrigerate, covered until the filling is firm enough to hold its shape.

Spread the chocolate filling on the flat side of half of the macarons. Top with the remaining macarons, flat-side down, pressing together gently to form sandwiches.
The macarons can be stored in an airtight container in the refrigerator for up to 2 days.

Lime Tiramisu

Tiramisu is Italian and means something like "cheer me up". It is originally made of ladyfingers dipped in a coffee-marsala mixture, then layered with a mascarpone cream and cocoa.
As I hate the taste of coffee I never eat the traditional Tiramisu.

The real Tiramisu also calls for egg yolks and heavy cream besides the mascarpone (cream cheese) – and I find that to be too rich.

Through the years I have made many different variations of the dessert WITHOUT coffee.

This one is made with lime and serves 6:

5 fresh lime fruits
10 TBSP sugar
9 ounces mascarpone (Italian cream cheese)
1/2 cup pasteurized egg whites
12 lady fingers (Italian cookie: Savoiardi)
3 ounces dark chocolate - if using

Boil the juice of 2 lime fruits together with 2 tablespoons sugar and let it cool.
Whisk the cream cheese together with fine grated lime rind, 6 tablespoons lime juice and 4 tablespoons sugar.
Beat the egg whites stiff and add the rest of the sugar a little at a time. Beat until glossy.
Carefully fold the egg whites in to the cream cheese mixture.
Dip the lady fingers in the lime syrup and layer them with the lime cream (and if you like: coarsely grated chocolate) in small glasses. Let them sit in the fridge for minimum 2 hours.
Enjoy!