These Macaroons are delicious and easy to make.  I have made them gluten free by adding cornflour instead of flour.  They last for weeks in an airtight container.  In fact I found a few I had forgotten about months later and they were super.


3 egg whites
200gms castor sugar
1 ½ tbls plain flour
25g ( ¼) cup cocoa
150gms ground almonds


Whisk egg whites until soft peaks form, then gradually add sugar, whisking well after each addition to dissolve sugar, until mixture smooth and glossy.

Sift flour and cocoa together, then stir in ground almonds.  Gently stir flour mixture into egg white mixture until just combined.  Spoon tablespoonsfuls of mixture onto a baking paper-lined oven tray and bake at 180C for 10 – 15 mins or until crisp on the outside but still soft in the centre.  Stand macaroons for 10 mins, then transfer to a wire rack to cool.

Makes about 24