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Robert Wemischner
Pineapple lavender French macaroons
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Preparation info
Yield: Approximately
36
macaroons, weighing approximately ½ oz. each
Difficulty
Medium
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
Baker’s percentages
12
Americas
United States
Vegetarian
Cookies
Gluten-free
Method
To make the macaroons, prepare the baking pan as follows
Draw thirty-six 1⅞ inch diameter circles onto a sheet of parchment paper.
Place this template onto the back of a half-sheet pan.
Place the dried pineapple into a spice grinder or small blender to pulverize.
Then press the powder through a fine sieve and set aside.