|Chocolate||4 Ounce (semi sweet)|
|Sugar||1 Cup (16 tbs) (200 g)|
|Almonds||2 Cup (32 tbs), ground (225 g)|
Line a baking sheet with baking parchment or rice paper.
Preheat oven to 350°F (175°C).
Beat egg whites in a medium bowl until stiff.
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.