Meringues à la Chantilly

Ingredients

• 6 egg whites
• 120 grams powdered sugar
• 120 grams sweet almond paste
• fine sugar for dusting
• Chantilly cream, well-beaten

Instructions

1. Beat the six egg whites with the powdered sugar over gentle heat (on warm ash), stirring constantly, until the mixture evaporates slightly and becomes thick.
2. Add the almond paste and fold it completely into the meringue.
3. Using a spoon, form the meringue into small round or oval shapes, about the size of a spoon, being careful to leave a hollow space in the center of each one.
4. Dust the meringues with very fine sugar and place them in the oven. Bake until they have risen and are set.
5. Remove from the oven and allow to cool. Fill each meringue with the well-beaten Chantilly cream and cover with the other half to form a sandwich.