Chocolate Macaroons

1. 1

   Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.

2. 2

   Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.

3. 3

   Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts.

4. 4

   You will probably have to redunk your hands to keep wetting them as you go.

5. 5

   Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes.

6. 6

   It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.

No additional tips available.