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French Coffee Macaroons
Preparation info
- Makes about
30
sandwiched macaroons - Difficulty
Easy
Appears in
Published 2000
These are another variation on François Payard’s classic macaroons.
Ingredients
1½ cups 6 ounces 1½ cups
Method
- In the work bowl of a food processor fitted with the steel blade, pulse the confectioners’ sugar with the almonds repeatedly for 3 or 4 minutes. The nuts should be ground very fine and there shouldn’t be any discernible pieces of almond left. As you are grinding, stop the machine occasionally and scrape down around the inside and bottom of the work bowl with the end of a