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    Chocolate macaroons

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    Chocolate macaroons

    Makes: 24


    1 tbsp cocoa powder
    125g icing sugar
    100g ground almonds
    2 medium egg whites


    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.

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