Macaroons with hot chocolate flavour

Preheat the oven to 150°C. Line two baking trays with baking paper. Heat a small pot of water over a moderate heat until the water is no longer damp. Whisk together the egg whites and granulated sugar. Place a bowl over a steamer to create a double boiler. Whisk the egg whites and sugar until the sugar is completely melted and the whites are white and foamy, 1 to 1½ minutes. Remove from the heat.

Mix on high speed for 2 to 3 minutes until stiff peaks form. Sift the BAM cocoa powder and icing sugar together with the almond flour, then gently fold into the bowl with the egg whites and sugar. Mix on medium speed for 10 seconds. If you can make a figure of eight out of the dripping dough without the dough ''breaking'', you can stop. However, you will most likely need another 5-10 seconds. So repeat the process and try the figure of eight again.

When the dough is of the right consistency, form macaroons with a piping bag. Place the dollar-sized circles on the prepared baking trays, leaving a gap of at least 3 cm between them. Tap the baking tray twice on the counter to remove any air bubbles. Slide the prepared macaroons into the prepared oven for 13 minutes, turn halfway through, then allow to cool completely before removing from the baking trays.

While the macarons are baking, prepare the marshmallow filling. Using a water bath and a whisk, whisk the egg whites until the mixture is foamy and white and the sugar granules have dissolved. Transfer the mixture to a bowl and whisk on high speed until smooth and glossy and the mixture has formed medium peaks. When ready, spread the filling onto the macaron using a piping bag and cover with the other half of the macaron. Repeat with all the macarons.