Ginger and chocolate Macaroons
- 145g blanched almonds
- 220g (1 cup) caster sugar
- 2 tbs cocoa powder, sifted
- 2 tbs finely chopped glace (cooking) ginger
- 2 egg whites, at room temperature
- Line 2 large baking trays with non-stick baking paper. Place the almonds in the bowl of a food processor and process until ground. Transfer to a medium bowl.
- Add the sugar, cocoa powder, ginger and egg white to the ground almonds and mix with a wooden spoon until just combined.
- Place heaped teaspoons of mixture about 3cm apart on the lined trays and shape roughly into discs. Set aside, uncovered, for 4 hours to dry slightly.
- Preheat oven to 160°C. Bake macaroons in preheated oven for 15 minutes, swapping trays around after 8 minutes. Cool on trays.
prep: 10 mins (+ 4 hours standing time) You can make the macaroons up to 1 week ahead. They will keep for up to 2 weeks in an airtight container but are at their best within 1 week
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