➢ SHELLS
Sift the powdered sugar and almond flour together.
Beat the egg whites with a pinch of sugar until they start to foam.
Gradually add the granulated sugar while beating.
Increase the mixer speed slowly until you get stiff, glossy peaks.
Divide the powdered sugar/almond flour mixture in half and add the cocoa powder to one half.
Divide the egg whites and fold them into each of the two mixtures.

Mix each batter just enough to smooth it out, but don’t overmix.
Fill a piping bag fitted with a 5/16-inch (8mm) tip and pipe the macarons onto a baking sheet.
Tap the baking sheet to release any air bubbles.
Sprinkle the plain shells with praline.
Let the shells sit at room temperature for 30 minutes to form a skin.
Preheat the oven to 300°F (150°C).
Bake for 15 minutes.
Let cool before removing from the baking sheet.

➢ GANACHE
Melt the Kinder Schoko-Bons, heavy cream, and butter together over low heat.
Stir well until the mixture is smooth, then transfer to a bowl.
Cover with plastic wrap and chill in the refrigerator.
Once the ganache has cooled enough, arrange the macarons on a tray and fill them with the ganache using a piping bag.