4 oz (100g) good quality semisweet chocolate
4 egg whites
200g sugar (about ¾ cup plus 2 tbsp.)
225g (2 cups) ground almonds
Line a baking sheet with baking parchment or rice paper. Preheat oven to 350° F.
Grate chocolate. (If you have it, you can use the metal grating disc on a food processor.)
Beat egg whites in a medium bowl until stiff. (Add a tiny pinch of salt or some cream of tartar to facilitate.)
Beat in sugar gradually, continue beating until mixture is thick and glossy.
Fold in ground almonds and grated chocolate.
Drop spoonfuls of mixture onto prepared baking sheet, leaving space between each macaroon for spreading during cooking.
Bake 15 to 20 minutes. Do not let macaroons become too dark, or they will taste bitter.
Cool on baking sheet.
Carefully peel cooled macaroons off baking parchment or cut around each macaroon on the edible rice paper.
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