River Cottage

Preheat the oven to 180C/Gas mark 4.

In a medium mixing bowl, combine the ground hazelnuts and caster sugar.

In a separate bowl, lightly whisk the egg whites until white and frothy, but not stiff.

Using a large metal spoon, lightly fold the egg whites into the nut and sugar mixture.

When evenly combined, fold in the vanilla extract and chocolate pieces.

Place dessert spoonfuls of the mixture on the prepared baking sheet, leaving sufficient room in between for the macaroons to spread (for petits fours macaroons, use a teaspoon instead.)

Place a whole hazelnut in the centre of each biscuit.

Bake in the oven for 10-15 minutes until just firm and lightly coloured. Leave to cool on the baking sheet, then strip off the rice paper surrounding each one or simply use a palette knife to remove them from the baking parchment.

Stored in an airtight tin, these macaroons will keep for 3-4 weeks