This recipe is adapted from Dean Brettschneider's book Global Baker. Great stuff!

140g ground almonds
200g icing sugar
3 egg whites
1/4 c caster sugar
pinch of cream of tartar

chocolate ganache - melted dark chocolate with cream, whipped til the consistency to spread on macaroons

Sift ground almonds and icing sugar into a bowl. Use an electric mixer to whisk the eggs whites, sugar and cream of tartar. Dean adds a few drops of natural raspberry essence; Mama Chan used green colouring. Whisk until almost stiff peaks. Using a wooden spoon, mix in the almond and icing sugar mixture until you have formed a thick paste.
Put the mixture into a piping bag and pipe eight large 7-8cm diameter bulbs of mixture, 2cm apart on a baking tray lined with baking paper.
Lift the tray up and bang it on a bench a couple of times to allow the mixture to settle and spread a little.
Preheat oven to 175C>
Leave the trays of macaroons to sit at room temperature for 45 mins to create a small crust or skin. Bake 12-15 mins until they have risen and spread slightly. Remove from oven and place on wire rack to cool. Gently peel each macaroon from the baking paper.
Sandwich together with chocolate ganache.