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Chocolate Macaroons
Chocolate Macaroons

3 tablespoons unsweetened
cocoa powder
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.