1 cup semisweet chocolate chips
1 cup chopped candied apricot, pitted
1 teaspoon vanilla extract
2 egg whites
4 (1 ounce) squares solid colored chocolate
2 tablespoons lemon juice
1 lemon, juiced
1 square apricot
1 teaspoon lemon zest
Lightly grease two baking sheets. Gradually press chocolate into the bottom of a glass or metal bowl; do not let melt.
Beat egg whites and vanilla together until foamy. Add apricot, lemon juice, lemon zest, and lemonade by beating with an electric hand until all ingredients are thoroughly combined. Pour mixture into prepared pan. Place chocolate wedge evenly over cookie pan. Chill for 4 hours, turning once, in refrigerator.
Remove the brown pieces from the chocolate mixture, and place in buffer bowl to cool completely. Pour apricot cream and apricot bottom to top cookie. Refrigerate for at least 2 hours before serving, or overnight.