Chocolate Foam

Beat sugar with egg whites until stiff and add cocoa. Fill the mixture into a piping bag with a smooth nozzle and pipe small doughnuts onto a prepared baking tray. Bake or dry in the preheated oven at approx. 120 °C for about 90 minutes. The oven should be slightly open so that the steam can escape. Remove a foam from the oven to test it. When it is dry inside, remove the others as well. For the filling, bring the whipped cream to the boil, dissolve the couverture in it, add the amaretto or rum, mix well and chill. Before the mixture begins to set, stir with a whisk. Spread the cream on the underside of each cookie and place a second cookie on top.

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