Biarritz au chocolat

Biarritz au chocolat (adapted from Stéphane Glacier)

100 grams of powder hazelnut
60 g icing sugar
40 g flour
6 cl of vegetal milk
3 egg whites (or 120 g)
20 g sugar
50 g of non-hydrogenated margarine
150 g of chocolate spread 'no dairy'

In a bowl, mix the powder hazelnuts, icing sugar and flour. Then add the milk.
Stir again and then incorporate the whites taken up in snow with the sugar.
Mix gently. Finally add the warm melted margarine.
Using a piping bag, form balls on a plate covered with paper (almost 2 plates).
Bake 180 ° (th.6) until they are nicely browned. Take it out of the oven and let it cool.
Garnish and paste two by two biarritz with the chocolate.