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Ginger and chocolate macaroons
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ginger-chocolate macaroons: Irresistibly crunchy snack for tea time.
Ingredients:
  • 145g blanched almonds
  • 220g (1 cup) caster sugar
  • 20.00 gm cocoa powder, sifted
  • 40.00 ml finely chopped glace (cooking) ginger
  • 2 egg whites, at room temperature
Instructions:
  • Prepare 2 large baking trays lined with non-stick baking paper. Use a food processor to grind the almonds until fine, then transfer them to a medium bowl.
  • Combine sugar, cocoa powder, ginger, and egg white with ground almonds using a wooden spoon until well blended.
  • Scoop heaping teaspoons of mixture onto lined trays, spacing them 3cm apart, and shape them into rough discs. Let them sit uncovered for 4 hours to slightly dry.
  • Preheat the oven to 160°C. Bake the macaroons for 15 minutes, rotating the trays halfway through baking. Allow them to cool on the trays.

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