Events and Celebrations

  • 50 g (2 oz) plain dark chocolate, grated
  • 2 egg whites
  • 100 g (3½ oz) caster sugar
  • 125 g (4 oz) ground almonds
  • 25 chocolate coffee beans, to decorate

Whisk the egg whites until stiff. Gradually whisk in the sugar until the mixture is thick and glossy. Gently fold in the ground almonds and grated chocolate.

Line a large baking sheet with nonstick baking paper. Put the mixture in a piping bag fitted with a large plain nozzle and pipe small rounds, about 4 cm (1½ inches) in diameter, on to the baking sheet. Alternatively, place small teaspoonfuls on the baking sheet.

Press a chocolate coffee bean into the centre of each macaroon. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes until slightly risen and just firm. Leave the macaroons on the baking paper to cool.

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