Method

• Pre-heat the oven to 150°C.
• Whisk egg whites and caster sugar in a bowl with an electric mixer until stiff peaks form enough to turn the bowl upside down without it falling out.
• Continue to whip for one-two more minutes.
• Sift the ground almond, icing sugar and salt together in a separate bowl, discarding any almond lumps that are too big to pass through the sieve.
• Fold the almond mix into the egg white mixture for approx. 20-40 folds with a rubber spatula.
• Sift in the cocoa powder and fold for approx. 10 folds.
• The mixture should have a marble quality and be smooth and very viscous, not runny.
• Dollop the mixture onto a baking tray, spacing them evenly apart.
• Firmly tap the baking tray to stop them from cracking and bake for 20 minutes.
• Cool and store until ready.
• To serve slice wedges of Kāpiti Triple Chocolate Ice Cream roughly the same diameter as the base of the macaroons.
• Pick two similar sized macaroons and sandwich your wedge of Kāpiti Triple Chocolate Ice Cream between them. Devour.