First we whipped up the egg whites and slowly added the granulated sugar and let it whip until it was at a stiff peak.
Second we sifted the hazelnut and almond flour and then gently folded it into the meringue.
Third we used a rubber mat with cookie shapes in it and spread the batter evenly across these shapes.
Next we removed the rubber mat and baked the cookies on a double sheet pan for 12-15 minutes.
Once the baked and cooled we then made a chocolate butter cream to fill the cookies with.
Lastly drizzling melted dark chocolate over the tops of the cookies and piping a rosette on top of the drizzled chocolate with a coffee bean on top of the rosette.