Makes about 40 shells

Prep time:

1 hour

Bake time:

10 to 12 minutes per batch

Difficulty:

Medium

Start by weighing all your ingredients.

Place the almond flour and powdered sugar in your food processor. Blend for 30 seconds to make the mixture finer. Sift this mixture into a bowl using a fine mesh sieve.

In a heavy-bottomed saucepan, stir together the water and granulated sugar with a spatula, then heat over medium heat. Clean the inside edges of the pan with a clean brush dipped in cold water to prevent sugar from sticking to the sides. Insert a candy thermometer into the syrup to monitor the temperature. It should reach 245-246°F (118-119°C). Meanwhile, pour 1/3 cup (75 grams) of egg whites into the bowl of your stand mixer.

Watch the thermometer, and when it reaches 237°F (114°C), start beating the egg whites at high speed. When the syrup reaches 245-246°F (118-119°C), remove the pan from the heat, lower the mixer speed to medium, and slowly pour the hot syrup onto the whipped egg whites, letting it run down the side of the bowl.

Once all the syrup is added, increase the mixer speed to high to cool the meringue (this is called Italian meringue). Add the food coloring.

Meanwhile, pour the remaining 1/3 cup (75 grams) of egg whites over the almond flour mixture and mix with a stiff spatula. You should get a fairly thick paste. Stop the mixer: the meringue should be smooth, shiny, and hold its shape. Check the temperature of the meringue: it should feel warm to the touch, not cold. Fold a small amount of meringue into the almond paste.

Mix the almond paste and warm meringue together until the mixture is smooth and uniform. Pipe the batter onto a baking sheet lined with parchment paper using a piping bag. Bake at 340°F (170°C) for 10 to 12 minutes. Let the shells cool.

Prepare the ganache:

Finely chop the white chocolate and place it in a bowl.

In a saucepan, bring the heavy cream to a boil with the vanilla powder and grated tonka bean. Let it infuse for about 1 hour. Reheat the cream and pour it in several additions over the partially melted chocolate, mixing each time. Strain the ganache.

Pour the ganache into a dish and let it cool in the refrigerator for 2 hours.

Whip the ganache for a few minutes with an electric mixer.

Using a piping bag fitted with a #8 tip, pipe a dollop of ganache onto one shell.

Top with another shell, matching them up.