Chocolate Macarons

Pour boiling water over the almonds and boil for 1 minute, then drain in a colander.

Peel the almonds, place them on a baking sheet lined with parchment paper, and put in the oven for 5 minutes.

Let the almonds cool and grind them into a dry flour.

Sift the powdered sugar with cocoa and mix with the almond flour.

Whip the egg whites with a pinch of salt until stiff peaks form, fold them into the dry mixture, and gently stir.

Put the mixture into a piping bag and pipe small rounds onto a baking sheet lined with parchment paper.

Let stand for 30 minutes to form a skin, then bake in the oven for 12-15 minutes and let cool.

For the filling, melt the chocolate together with the butter.