Note: this recipe is really useful for using up left over egg whites, e.g. after making custard slices.
Amounts per egg white (one egg white makes 10 macaroons).
1 egg white
90 gm icing sugar
100 gm ground almonds
15 gm cocoa powder
rind of lemon (half or one, to taste)
15 gm rice flour
From the note in point (5) below you will see that it is useful to make some of both.
Pre-heat the oven to 190 C/gas mark 5.
Mix the ingredients together in a bowl.
Separate and roll between your palms into walnut-sized spheres (this will be very sticky).
Place the spheres onto a greased baking tray; they won't collapse very much so you can place them quite close together.
Bake for 10 to 15 minutes, watching them carefully. Take them
out when they are brown. This is the difficult part: they go from
not done at all to overdone in no time and it is impossible to tell when
chocolate ones are brown. Best is to make a mixture of both and
then watch the lemon ones. They should be the colour of a nicely
toasted marshmallow, all over, when done.
Remove them from the tray after a few minutes cooling.
They will still be soft on the bottom so use a flat-ended wooden spatula
or similar to shove them off as cleanly as possible.