Ingredients

•   rice paper
• 3 egg whites
• 175g/6oz caster sugar
• 175g/6oz ground hazelnuts
• 1 orange, finely grated rind only
• 50g/2oz chocolate chips
•   icing sugar, for dredging

Method

1. Preheat the oven to 180C/350F/Gas 4. Line two baking sheets with rice paper.
2. Lightly whisk the egg whites. Stir in the caster sugar, hazelnuts, orange rind and chocolate chips, mixing lightly to a smooth paste.
3. Place tablespoons of the macaroon mixture on the rice paper, spacing a little apart to allow for spreading. Bake for 30-35 minutes until light golden.
4. Cool on the baking sheets for 10 minutes, then remove and trim off the excess rice paper. Dredge with icing sugar before serving.

Notes