1 tbsp cocoa powder
125g icing sugar
100g ground almonds
2 medium egg whites
Preheat the oven to 180°C, gas mark 4. Line two baking sheets with baking paper. In a large bowl, mix together the cocoa powder, icing sugar and ground almonds.
In a separate bowl, whisk the egg whites until stiff, then fold into the almond mixture.
Use a teaspoon to spoon 12 small rounds of the mixture onto each baking sheet, leaving a gap between each. Bake for 15 minutes until the macaroons are firm to the touch but still a little soft in the centre.
Set aside on the tray for a few minutes, then peel off the paper and leave to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
Video & recipe courtesy of Waitrose