After having a left over packet of slivered almonds, I saved a How to make macarons link which I couldnt find. I had time today and a longing to make something. I set out to ladle a spoon of the batter, too runny. Once baked, they turned out to be thin wafers. Not quite what I expected and then I see that I should have let the piped out cookies to dry for a couple of hours so they could develop a skin. By then I wondered what would happen if I filled them in the cupcake liners to 1/3rd. My thinking didnt stop there. I wanted to put the stuffing in too. Some chocolate, cream and butter. After baking for up to 35 min, the top crusty and inside chewy - a sweet treat. Different from macaron cupcakes or macaroon cupcakes Hindsight: I should have used 3 egg whites instead of 4 as the almonds I had turned out to be 3/4 cup only. Why dont we make these adjustments before? I didnt tell you how I made the stuffing. A very complex recipe that I felt I was...