Chocolate Espresso Macaroons
Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Beat the egg whites until soft peaks form. Gradually add the fine sugar and continue beating until stiff and glossy. Fold in the melted chocolate and espresso powder.
Using two teaspoons, scoop walnut-sized mounds onto a baking sheet lined with parchment paper. Bake in an oven preheated to 160°C/140°C convection/gas mark 2 (approximately 325°F/285°F convection) for 25-35 minutes. Remove from the oven, allow to cool and dust with cocoa powder before serving.