Chocolate Macaroons

This is a lovely biscuit, Much simpler than the french style Macaroons, but just as tasty!

Can't remember where this recipe came from as I have it scrawled on a piece of paper in my recipe book.

Preheat oven to 180/ 160 fan/ gas 4

Line a large baking sheet with baking paper

Weigh 100g of ground almonds into a bowl then sift in 125g icing sugar and 1 Tbsp Cocoa powder and stir.
Whisk 2 egg whites until stiff then fold gently into other ingredients. If you have a pipng bag fill it with the mixture with a plain nozzle fitted or if you don't have a pipng bag, fill a food bag and snip off the corner. Pipe 24 small blolbs about 3cm across, leaving a little space between each for them to spread. Wet your finger then use it to gently smooth the surface of each blob, and then leave to dry out for 15 minutes.

Bake for 15-20 mins until Macaroons feel firm and peel easily from the paper. Leave to cool on the paper and then peel off.

For the filling gently melt 50g dark chocolate until smooth, then stir in 2 tbsp of warm milk.leave to cool slightly then use to sandwich 2 macaroons together.