Chocolate macaroons sliced
                and filled with chocolate goo

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).

this recipe is really useful for using up left over egg whites, e.g. after making custard slices or chocolate pot.


Amounts per egg white (one egg white makes 10 macaroons).
Flavour with:

From the note in point (5) below you will see that it is useful to make some of both.


  1. Pre-heat the oven to 190 C/gas mark 5.
  2. Mix the ingredients together in a bowl.
  3. Separate and roll between your palms into walnut-sized spheres (this will be very sticky).
  4. Place the spheres onto a greased baking tray; they won't collapse very much so you can place them quite close together.
  5. 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.
  6. 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.

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