|Sugar||250 Gram (1 1/4 Cups)|
|Sliced almonds||250 Gram (2 2/3 Cups)|
|Lemon||1 , rind grated|
|German baking wafer||5 (Rectangular, Oblaten, About 4 3/4 X 8 Inches)|
|Semisweet chocolate||9 Ounce (250 Gram, Good Quality)|
In a bowl entirely free of grease, beat the egg whites until just starting to stiffen and trickle in the sugar as you beat.
The beaten mixture should have a just-pourable consistency.
Stir in the almonds and grated lemon rind.
Heat, stirring constantly (this is crucial, since the mixture sticks easily), until it is perceptibly thickened and feels hot.
Distribute at once over the five baking wafers.
Smooth the mixture with a knife dipped in water.
Preheat the oven to 325°F. (160°C).
Cut the filled wafers in half lengthwise (again, dip the knife in water first) and cut these strips into six pieces each.
Place on a baking sheet and bake at 325°F. (160°C) for 18-20 minutes; they should remain pale.
Allow to cool.
Temper the chocolate.
Dip the macaroon bars halfway in the chocolate coating.
Carefully wipe off the excess from the underside on the rim of the bowl and place the bars on parchment paper.