Ingredients:
2 large egg whites
1 cup sugar
1 cup ground almonds
2 tbsp rice flour
1⁄4 cup cocoa powder
24 whole blanched almonds

Method:
1 Preheat the oven to 350°F (180°C).

2 In a large bowl with an electric hand mixer, whisk the egg whites until stiff. Add the sugar a little at a time, whisking between each addition, until all the sugar is combined and the mixture is thick and glossy.

3 Fold in the almonds, rice flour, and then the cocoa powder. Cover and refrigerate for 30 minutes to firm up. Line 2 baking sheets with parchment or wafer paper.

4 Place heaping teaspoons of the mixture onto the prepared baking sheets, spacing them at least 1 1⁄2in (4cm) apart as they will spread. Try to keep each portion of the mixture in a small heap. Place a blanched almond in the center of each heap.

5 Bake the macaroons at the top of the oven for 12–15 minutes, until the exterior is crisp and the edges firm to the touch.

6 Leave the macaroons to cool on the sheets for at least 5 minutes, then transfer to a wire rack to cool completely.

7 STORE Best eaten on the day they are made, these will keep in an airtight container for 2–3 days.

Chocolate Macaroons