Almond Meringue Cookies with Fruit jam


Preparation info

  • Makes About


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Macarons, not to be confused with macaroons, are made using a mixture similar to a basic meringue except that the beaten egg whites used to make the macaron mixture are combined not only with sugar, as they are when making meringue, but also with powdered almonds. The mixture is piped out into small rounds on a sheet pan and the little cookies, once baked, are stuck together with a dollop of fruit jam. You can use any jam you like. For that matter, you don’t have to use jam at all. You can