Roast almond kernels in a pan without fat. Take out, let it cool down a bit and chop it roughly. Beat the egg white until stiff, adding salt, sugar and sieved icing sugar. Continue beating until a smooth, shiny mixture is obtained. Carefully fold in the ground almonds
Spread the mixture on a baking tray lined with baking paper (approx. 27 x 40 cm) and sprinkle with chopped almonds. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes
In the meantime, roughly chop the dark chocolate. Heat the cream, remove from the heat and melt the chocolate in it while stirring, pour into a bowl and chill for about 2 hours. Remove the macaroon base from the oven and let it cool down
Melt the nougat chocolate over a warm water bath. Crumble and add the pastry. Carefully spread the chocolate mixture on the baked macaroon mass and chill for approx. 30 minutes
Cut the macaroon base into about 24 squares (approx. 6.5 x 6.5 cm). Whip the chocolate cream with the whisk of the hand mixer for about 1 minute, then fill into a piping bag with a large star-shaped spout. Spray a large tuff of chocolate cream on about half of the macaroons, decorate the other half with a small tuff each. Place macaroons with small tuff on top of macaroons with large tuff. Dust with icing sugar, decorate with caramel decoration if desired and serve immediately
waiting time approx. 2 hours