| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 200 grams Almond Meal 2 cups
- 1 cup Caster Sugar
- 2 tablespoons Cocoa Powder
- 1 teaspoon Almond Extract
- 2 Egg Whites
- 50 grams Dark Chocolate chopped
Ingredients
| |
Instructions
- Grease two oven trays. Line with baking paper.
- Place almond meal, sugar, sifted cocoa powder, essence and egg whites in a large bowl. Stir to combine.
- Roll level tablespoons of mixture into balls. Place, about 5 cm apart, on prepared trays.
- Cook in a moderate oven, 180c, for 15 minutes. Remove and cool macaroons completely on tray.
- To decorate macaroons, place chocolate in a small heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Spoon into a snap lock bag, squeeze into on corner, twist bag, then snip tip.
- Drizzle melted chocolate over macaroons in a zig zag pattern. Refrigerate until set.
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