Chocolate macaroons

1. 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.

2. In a separate bowl, whisk the egg whites until stiff, then fold into the almond mixture.

3. 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. 

4. 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.