White chocolate cream: melt the white chocolate together with the whipped cream on a steam bath.
Let it cool, then put it in the mixer bowl and start mixing it, at low speed, gradually adding a cube of butter.
Refrigerate until the meringues are ready.
Bezels: mix the egg whites with the salt powder, and when they start to froth, gradually add the caster sugar and continue to mix until the egg whites are hard.
Add the dye, then add the mixture (sifted 3 times) of powdered sugar and almonds.
Mix gently with a spatula, turning the bowl about 10 times, then mix gently until everything is incorporated.
The composition must flow and "dissolve" quickly in the rest of the composition.
I put the obtained composition in a bag, which I cut in one corner.
In the trays lined with baking paper I formed pennies of approximately the same size, leaving a space between them of about 2 cm.
Let the pennies rest at room temperature for 1 hour, to dry slightly on top (when you touch them lightly with your finger, do not take them).
Bake for 12 to 15 minutes at 160 degrees C.
Let the meringues cool in the pan, then take them out and fill them with white chocolate cream.
They taste great!