1. Weigh out the dry ingredients and mix with the ginger powder in a bowl.

2. Beat the three egg whites until stiff and fold into the dry almond, sugar and chocolate mixture.

3. Sprinkle some raw cane sugar on the work surface, roll out the dough 5 millimetres thick using a rolling pin.

4. Cut out hearts using a biscuit cutter and place on a greased baking tray.

5. Bake in the preheated oven at 200°C for 8 minutes on the middle rail.

6. Leave the hearts to cool on a wire rack.

7. Melt a bar of dark chocolate in a bain-marie over a low heat and coat the hearts with it.

8. Place two finely diced pieces of ginger on each heart in the still moist glaze.