Preheat the oven to
180°C/350°F/Gas mark 4. Cover 2 baking trays with
rice paper.
Whisk the egg whites in a large mixing
bowl until stiff, then fold in the sugar and the
almonds.
Place the mixture in a large piping bag
fitted with a 1 cm/1/2in plain nozzle and pipe
fingers, about 7.5cm/3in long, allowing space for
the mixture to spread during cooking.
Bake in the
oven for 15 to 20 minutes, until golden. Transfer to
a wire rack and leave to cool. Remove the excess
rice paper from around the edges.
Melt the chocolate
in a heatproof bowl set over a pan of simmering
water. Then dip the base of each biscuit into the
chocolate.
Place the macaroons on a sheet of baking
parchment and allow to set. Pipe any remaining
chocolate over the biscuits. Leave to set before
serving.
Desserts Recipes -
Dutch Macaroons Recipe
