The picture on the left above is of pairs of lemon macaroons
sandwiched together with a white chocolate filling (20 gm butter
melted with 100 gm chocolate). The picture on the right
above is of single chocolate macaroons sliced in half with a bread
knife and filled with dark chocolate and ginger filling (20 gm
butter melted with 100 gm chocolate plus 100 gm ginger soaked in rum for 3 months, glacéed and sliced into strips).
Note: this recipe is really useful for using up left over
egg whites, e.g. after making custard slices.
Amounts per egg white (one egg white makes
1 egg white
90 gm icing sugar
100 gm ground almonds
15 gm cocoa powder
rind of lemon (half or one, to taste)
15 gm rice flour
From the note in point (5) below you will see that it is
useful to make some of both.
Pre-heat the oven to 190 C/gas mark 5.
Mix the ingredients together in a bowl.
Separate and roll between your palms into walnut-sized
spheres (this will be very sticky).
Place the spheres onto a greased baking tray; they won't
collapse very much so you can place them quite close together.
Bake for 10 to 15 minutes, watching them carefully. Take
them out when they are brown. This is the difficult
part: they go from not done at all to overdone in no time and
it is impossible to tell when chocolate ones are brown.
Best is to make a mixture of both and then watch the lemon
ones. They should be the colour of a nicely toasted
marshmallow, all over, when done.
Remove them from the tray after a few minutes
cooling. They will still be soft on the bottom so use a
flat-ended wooden spatula or similar with some force to shove
them off as cleanly as possible.