Coffee Macaroons - cooking recipe

Ingredients

rice paper (you know, those wrappers for fresh spring rolls. If you cook on silpat not needed)
4 ounces ground almonds
6 ounces sugar
2 egg whites
1 tablespoon cornstarch
1/4 teaspoon vanilla
1 tablespoon coffee extract (if you do not have make with 1 tsp instant coffee and 1 tbs hot water)
12 chocolate-covered coffee beans, to garnish (optional)

Preparation

Line 2 or 3 baking trays with rice paper or silpat.
Preheat oven to 375 F.
Mix the round almond, sugar and all but one tablespoon of the egg white. Stir until evenly blended.
Stir in the cornstarch, vanilla and coffee.
Spoon into a piping/pastry bag fited with a 1/2 inch plain nozzle. Pipe one pans in large round circles. If you don't want to pipe, spoon onto pan neatly.
Tope each with a chocolate coffee bean (optional).
Bake for 15 minutes or until lightly browned, risen and slightly cracked.
If you used the rice paper, cut to fit each and leave to cool on a wire rack.