Chocolate macaroons

This is my first attempt in making macaroons and I am quite pleased with the result though not all of this batch turned out consistently perfect. Made with just three ingredients it is still technically challening. These ones are chocolate filled with a dark chocolate ganache flavoured with rum and spices. They would be a great treat for Christmas, too.

CHOCOLATE MACAROONS

140g ground almonds
275g icing sugar
25g cocoa powder
4 egg whites

For the filling:
100ml double cream
100g dark chocolate
1 tbsp rum
1 tsp mixed spices (cinnamon, cardamon, allspice)

Preheat the oven to 180°C. Blend the ground almonds, icing sugar and cocoa powder until very fine. In a separate bowl beat the egg whites until stiff peaks form and fold under the mix. Place into a piping bag and pipe 3cm circles onto a baking tray lined with grease proof paper. Let rest for 15-30 min. Place in the oven and bake for 8-10 min with the door slightly ajar. Leave to cool. For the ganache heat the cream, the rum and the spices and pour over the chopped chocolate. Stir until the mixture is velvety smooth. Spread the filling onto one macaroon, then sandwich with another macaroon.