Preheat the oven to 180°C/350°F/Gas mark 4. Cover two baking trays with rice paper.
Whisk the egg whites in a large mixing bowl until stiff, then fold in the sugar and almonds.
Put the mixture in a large piping bag fitted with a 1cm/1⁄2in plain nozzle, and pipe fingers about 7.5cm/3in long, allowing space for the mixture to spread during cooking.
Bake in the oven for 15–20 minutes until golden. Transfer to a wire rack and leave to cool. Remove the excess rice paper from around the edges.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Dip the base of each biscuit into the chocolate. Put the macaroons on a sheet of baking parchment, and allow to set.
Pipe any remaining chocolate over the biscuits in a drizzle pattern of stripes, and leave to set before serving.