Method

• Mix the ground almonds, sugar and ginger until evenly combined.
• Beat the egg whites and fold into the almond mixture.
• Roll into balls the size of a small walnut, then press onto a mound of flaked almonds so a layer sticks to the outside. This is slightly tricky, but roll them firmly and slowly and you should manage it.
• Place the macaroons on a tray lined with non stick paper and cook in a preheated oven at 170ºC for 25-30 minutes until golden brown, turning the tray halfway through to make sure the heat gets to the macaroons evenly.
• Remove from the oven and sieve icing sugar over the top while they’re still hot and leave to cool.