These are halfway between macaroons and meringues, and can be turned into a pretty rich and luxurious pudding quite easily by sandwiching around hazelnut, praline or coffee buttercream.
Grind the almonds in batches with the sugar in a spice grinder (for preference) or a food processor, and mix with the chocolate in a large bowl. Whisk the egg whites until they hold soft peaks, and fold into the mixture along with the vanilla.
Using a piping bag, pipe out circles about 5cm across and 2cm apart (you can, of course, use a spoon but the shapes won’t be so regular).
© 2001 Stephen Bull. All rights reserved.