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makes about 30

As Easter and Passover fall in April , this delicious recipe comes to you with both festivals in mind.

Chocolate eggs are a traditional favourite at Easter time, and macaroons are enjoyed during Passover, as they contain no flour. And it is one of those recipes where you can safely vary both the quantity of sugar and the type of nut, according to your taste.

The macaroons are also suitable for vegetarians and people on gluten-free diets. Vegans can substitute the egg whites with 4 tablespoons of aqua faba, which is the liquid drained from canned chick peas. You can use shop-bought ground almonds or hazelnuts, although I think that grinding whole, unblanched almonds gives the macaroons a more interesting texture. This is a simple job if you have a food processor or electric food mill.


  • 120g almonds, hazelnuts*, or walnuts (or a mixture)
  • 60g dark chocolate
  • ½ teaspoon cinnamon (optional)
  • 2 egg whites
  • 80g caster sugar (use more less according to taste)
  • A few split nuts or almond flakes (optional)


Preheat the oven to 170°C, 350°F, Gas 3.

Line a couple of oven trays with baking parchment.

Place the nuts in a food processor or food mill and grind to a medium fine meal.

Break up the chocolate and add to the food processor.

Blitz until the chocolate and nuts form a fine meal.

Add cinnamon if you like.

Tip into a large bowl.

In another, clean bowl, whip the egg whites or aqua faba until you have stiff peaks.

Whisk in half the sugar, then add the rest, bit by bit.

Stir about a quarter of the egg whites/aqua faba into the ground nuts and chocolate - it will form a thick paste.

Then, using a large metal spoon, gently fold in another quarter, trying not to knock out too much of the air.

Continue folding in, a quarter at a time, until well incorporated.

Using a teaspoon, place small blobs of the mixture onto the trays, not too close together as they will spread slightly.

If you like, decorate each biscuit with a sliver of a whole nut or an almond flake before baking.

Bake for 20-30 minutes, or until brown underneath.

Transfer onto a rack – they will crisp up as they cool.

Store in an airtight container.

Posted in Erika’s Kitchen on Apr 01, 2022