Charmingly Chewy Chocolate Cookie Sandwiches

This recipe was born out of the fact that I had a lot of spare egg whites. I wanted to make something sweet but one can only make so many meringues so I decided to be a bit more adventurous. The result is a kind of macaroon-cookie hybrid which is full of wonderful chocolate-y flavour and a chewy yet satisfying crisp texture.

These cookies are are great for parties but be warned you may need to make a few batches as they tend to disappear very quickly. Loved by kids and adults alike, make these cookies often and I promise that you will have extremely happy guests. And, of course, make sure you keep some back for yourself!

Charming Chewy Chocolate Cookie Sandwiches
Makes 12

125g icing sugar

3 tbsp cocoa

165g skinless almonds, blitzed in a food

   processor until breadcrumb texture

3 egg whites

55g caster sugar

¼ tsp vanilla extract

For the ganache:

100g plain chocolate, chopped into small pieces
100ml double cream

Heat the oven to 150C/300F/gas mark 2. Line two baking trays with parchment paper. Use 4.5cm circular biscuit cutter or small glass to mark out 24 circles on the parchment set about 3cm apart (this will make it easier to make even-sized macaroons).

Sieve the icing sugar and cocoa into a bowl, and whisk in the almonds. In a separate bowl, whisk the egg whites until foamy, then gradually whisk in the caster sugar until the mixture is stiff and glossy. Stir half the almond mixture into the egg whites, then add the rest, along with the vanilla, and fold until just combined.

Transfer the mixture into a piping bag or a plastic bag with a 1cm hole cut in the bottom. Pipe on to the baking sheets using the flour circles as your guide. Tap the sheets hard on a worktop to eliminate air bubbles.

Bake until they feel slightly firm, about 18 minutes. Remove, allow to cool slightly, then transfer to a wire rack to cool completely.

To make the ganache, put the chocolate in a bowl. Warm the cream in a small saucepan until barely simmering, pour this over the chocolate, leave to stand for two minutes, then stir until the mix is smooth and cool. Spread some ganache on to half the macaroons and sandwich together with the remaining ones. Refrigerate, covered, until you're ready to serve.