3 tablespoons unsweetened
A few drops of edible chocolate colour
½ cup ground almonds
3 egg whites
1 cup sugar
½ teaspoon vanilla essence
Preheat the oven to 110°C/225°F/Gas Mark ¼.
Sift the ground almonds and cocoa powder together in a bowl.
Beat the egg whites until stiff but not dry. Beat in the sugar little at a time, until the mixture becomes thick and glossy, and forms stiff peaks.
Fold in the almond-cocoa mixture, vanilla essence and edible chocolate colour, taking care to fold in one direction only.
Pour this mixture into a piping bag and pipe small rounds – 3/4th inch in diameter – onto a baking tray lined with a silicon sheet.
Place the tray in the preheated oven and bake for 40 to 45 minutes, or till crisp.
Remove the tray from the oven, cool the macaroons on a wire rack, sandwich with chocolate truffle and serve.