Macaroons are always a great success – both for me because they are ludicrously simple to make but also for those that eat them as they appear luxurious and indulgent. This Dan Lepard recipe from the Guardian website produces wonderfully chewy amaretti like biscuits which are a match for any you can buy. A little dark chocolate zig-zaged over the biscuit just takes the edge off the treacly sweetness.
200g ground almonds
100g golden caster sugar
2 medium egg whites
150g chopped glacé ginger, minus the syrup
50 g dark chocolate
Line a couple of baking trays with baking parchment
Heat the oven to 170°C/150°C for a fan oven/335° F/Gas Mark 3.
In a bowl mix together the ground almonds, caster sugar, egg whites (unbeaten) and the chopped ginger until evenly combined. With wet hands pick up walnut sized pieces of the mixture and roll these in the flaked almonds. Place in the oven for 35 – 40 minutes until golden brown, turning the tray half way through to ensure even cooking. Sieve icing sugar over while still hot from the oven.
When cool dribble melted chocolate over in zig zags.
Makes about 30