These light and very almondy macaroons are crisp on the outside and slightly chewy on the inside. They make a gorgeous edible gift or a small treat, you can either decorate with melted chocolate or a light dusting of icing sugar.

Makes 40 small macaroons

4 eggs, whites only

340g golden caster sugar

340g ground almonds

4 tsp almond extract

50g dark chocolate (optional)

Icing sugar for dusting (optional)

Method

Preheat the oven to 150c, gas 2, 300f

In a large bowl beat the egg whites until firm.

Mix the sugar and the ground almonds gently into the beaten egg whites.

Add the almond extract and fold in gently until you have a smooth paste.

Place some non – stick baking paper onto two baking sheets.

Using a teaspoon place small heaps of the mixture approximately 2cm apart, as they will expand slightly whilst cooking.

Bake for approximately 12 – 15 minutes until golden brown. Repeat until all the mixture is used up. Leave to cook on a wire rack, then decorate as you prefer either with icing sugar of small lines of melted dark chocolate.

Store in an air – tight container.

To make a gorgeous edible gift place into a pretty jar and decorate with a ribbon bow and a hand written tag.