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By Joyce Molyneux

Published 1990

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These are proper old-fashioned macaroons, crisp on the outside and still a little chewy at the centre. Make them finger shaped to serve with puddings, round swirls for tea-time, and tiny little swirls for petits fours. Fold crushed macaroon crumbs into a chocolate mousse mixture and you have a Saint Émilion au Chocolat.


  • 175 g/6 oz ground almonds
  • 150 g/5


Mix together the almonds, sugars and flour or arrowroot in a bowl. Add the egg whites and vanilla essence and beat well. Line a baking sheet with rice paper. Pipe the mixture on to the paper in swirls or fingers. Press a split almond in the centre of rounds or scatter a few flaked almonds over fingers. Bake in a preheated oven,