Coffee Almond Macaroon Cookies
Heat the oven to 140°C (120° fan) 275°F gas 1. Line 2 large baking trays with non-stick baking paper.
Whisk the egg whites with the lemon juice until stiff. Gradually whisk in the sugar until thick and shiny.
Stir in the ground almonds and coffee powder.
Spoon (or pipe) small rounds, about 2-3 cm|1" in diameter. Bake for 30-40 minutes until firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
To decorate: put the coffee liqueur in a bowl and sift in the icing sugar. Stir until smooth.
Put into a small piping bag and pipe (or drizzle) on top of the macaroons. Place a coffee bean on top of each macaroon and leave to set.