5. Remove the macaroon mixture from the refrigerator (it will be firm and sticky). Form balls the size of golf balls weighing about 40 g (a snap-on ice cream scoop, if you have one, comes in handy here) and place them on the plate with the almond flakes. Roll each macaroon and brush with the almond flakes (you may need to press lightly to make the flakes stick), then transfer them to the parchment-lined baking sheet, spreading them a few inches apart.

6th Bake for 25-30 minutes, until the macaroons are lightly golden brown. Take the tray out of the oven and leave to cool on a wire rack.

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7th To melt the chocolate for dipping, place the buttons in a small bowl and gently stir them onto a saucepan of simmering water. Dip the flat underside of each macaroon one at a time in the melted chocolate, then immediately turn it upside down and place it back on the parchment-lined baking sheet. Let the chocolate set before serving – about an hour at room temperature or sooner if you put it in the refrigerator.

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