Advertisement
Macarons
Preparation info
- Makes about
12
medium macaroons - Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Macaroons were once the speciality of a convent in Nancy, capital of Lorraine. At the time of the Revolution, the nuns were forced out into the world and two of the sisters set up a bakery, found to this day in the rue des Soeurs Macarons.
Ingredients
| almonds, blanched and peeled |
Method
Use greaseproof/parchment paper to line a heavy baking sheet and grease the paper. Set the oven at hot (200°C/400°F).
Grate the almonds with a cheese grater or in a food processor. Using a mortar and pestle, pound the almonds, gradually adding half an egg white. Keep pounding until the almond paste is smooth and very fine. Add half the sugar and work it into the mixture, using the pestl