Chocolate Ginger Macaroons

These morish munchables are basically a very simple Nigella Lawson recipe with a tablespoon or two of the syrup from a jar of stem ginger.  I’m all for macaroons, I love the French style macarons and used to go to the lovely ‘Macaron’ in Clapham, when I lived there, for my fix.  Now I’m a little further afield, and haven’t got the food processor I think you need to get such a fine grind of the almonds for the French style Macaron,  from time to time I make these.  They are really simple to make and very addictive. 


200g ground almonds

2 egg whites

175g icing sugar

35g cocoa powder

2 tablespoons of syrup from a jar of stem ginger


Preheat the oven to 200 degrees.  Line a baking sheet with parchment. 

Mix the sugar, almonds and cocoa powder then add the egg whites (unwhisked).  Mix together to until combined, it takes a couple of minutes but you get there.  Add the syrup.  Stir to encorporate.  Wet your hands and roll into small balls (walnut sized) and pat down and criss cross if you wish.  Put into the oven for 11 min. Remove, loosen from tray and leave to cool.


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