Chocolate macaroons

I made a batch of these this week, at my son's request.


Makes 20.

2 ounces semisweet chocolate, chopped into small pieces
4 ounces/1 cup ground almonds
2 egg whites
7 ounces/1 cup superfine sugar
1/2 tspn vanilla extract
1/2 tspn almond extract
confectioners' sugar, for dusting (icing sugar in UK)

Preheat oven to 300F/Gas 2. Line two baking sheets with baking parchment.

Melt the chocolate in the top of a double boiler or in a heatproof bowl over a pan of barely simmering water.

In a clean grease-free mixing bowl, whisk the egg whites until they form soft peaks. Gently fold in the sugar, vanilla and almond extract, and ground almonds, along with tthe cooled melted chocolate. The mixture should just hold its shape. If it is too soft, chill in the fridge for 15 mins.

Place mounded teaspoonfuls of the mixture on the baking sheets, spaced far apart, and flatten slightly. Brush each ball with a little water and then sift some confectioner's sugar over.

Bake the macaroons for 20-25 mins, until just firm. Transfer to a wire rack to cool.

Sorry, no photo as they got eaten quickly!!!