Easter is edging closer - but don't let the chocolate eggs steal all the limelight!

Nigel Brown's chocolate macaroons


The filling ingredients


Heat oven to 180C. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff and fold them into the dry ingredients.

Fill a piping bag fitted with a plain nozzle. Pipe 24 small rounds, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet brush, then leave for 1o mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and place onto your cooking plate.

To make the filling, place the chocolate into a heatproof bowl and gently melt over a pan of warm water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together