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for the cupcakes: (makes 9)
160 g egg whites 180 g sugar 200 g unsalted butter at room temperature 120 g almond meal 140 g all purpose flour 1 tsp baking powder 3 g vanilla extract
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for the chocolate ganache:
300 ml heavy cream 300 g dark chocolate 20 g sugar
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prepare the cupcakes:
1. Preheat the oven to 170°C.  2. Beat the egg whites and 2/3 of the sugar until firm peaks are formed. 3. Beat the softened butter with the rest of the sugar. 4. Sift the flour in a bowl. Add the almond meal and the baking powder. 5. Add one third of the dry ingredients to the butter, Beat until well homogenized. 6. Add one third of the egg whites. Beat well. 7. Follow with the rest of the ingredients, finishing with the egg whites. Stir to homogenize. Work very gently, to keep the volume of the whites. 8. Distribute the batter in 9 cup cakes forms.  9. Bake in the middle rack of the oven for 25-30 min. Check with a toothpick.
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prepare the chocolate ganache:
1. Bring the cream and sugar to boil. 2. Have the chocolate chopped in a bowl. Pour the boiling cream over the chocolate. Let stay for 5 min. 3. Stir the mixture gently until well homogenized and glossy ganache is formed. 4. Leave at room temperature. Use before it hardens completely.
Tailoring:

1. Fill a piping bag with the chocolate ganache. Use any tip you'd like.
2. Arrange the cupcakes in a plate.
3. Pipe swirls or mounts, whatever interests you at the moment. Garnish with fresh raspberries.
4. Store and serve at room temperature.


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