Chocolate Macaroons

Preheat the oven to 300 degrees F. Line two baking sheets with baking parchment.

Melt the chocolate in the top of a double boiler or in a heatproof bowl placed over a pan of **BARELY** simmering water.

In a clean, grease-free mixing bowl, whisk the egg whites until they form soft peaks.

Gently fold in the sugar, vanilla and almond extracts, and ground almonds along with the cooled melted chocolate.

Place mounded teaspoonfuls of the mixture, spaced well apart, on the prepared baking sheets and flatten slightly.

Brush each ball with a little water and sift over a thin layer of icing sugar.

Bake the macaroons for 20-25 minutes until just firm.

Transfer to a wire rack to cool.