5. Remove the macaroon mixture from the fridge (it will be firm and sticky). Form balls about the size of golf balls, weighing about 40g (a latch-release ice-cream scoop, if you have one, comes in very handy here), and drop them onto the plate with the flaked almonds. Roll and coat each macaroon with the almond flakes (you may need to press them lightly to ensure the flakes stick), then transfer onto the lined baking tray, spacing them a few centimetres apart.
6. Bake for 25-30 minutes until the macaroons are a light golden-brown. Remove the tray from oven and allow to cool on a wire rack.
7. To melt the chocolate for dipping, place the buttons in a small bowl and stir gently on top of a pan of simmering water. One at a time, dip the flat bottom surface of each macaroon into the melted chocolate, then immediately turn upside-down and place back onto the lined baking tray. Allow the chocolate to set before serving – about an hour at room temperature, or sooner if you place them in the fridge.