Heat oven to 180C/
160C fan/gas 4. Line a large
baking sheet with baking
paper. Sift the icing sugar and
cocoa into a bowl, then stir in
the ground almonds. Whisk
the egg whites until stiff, then
fold them into the dry ingredients.
Fill an icing bag fitted with a plain
nozzle with the mixture (or put in a
large food bag and snip off the corner).
Pipe 24 small blobs, about 3cm across,
onto the baking sheet, leaving a little
space between each. Smooth the
surface with a wet finger, then leave for
15 mins to dry out. Bake for 15-20 mins
until macaroons feel firm to the touch
and peel easily off the paper. Cool on
the paper, then peel off and store in
a tin for up to 1 week.
To make the filling, put chocolate
into a heatproof bowl and gently melt
over a pan of barely simmering water.
Stir in the warm milk until smooth.
Leave to cool and thicken a little, then
use to sandwich the macaroons