The next recipe is for the French macarons, delicate almond confections, and not at all like English macaroons.
Sift the ground almonds and measured sugar together. Whisk the egg whites and, as they firm up, sprinkle in the powdered egg white, if using it, and the tablespoon of sugar, whisking until the mixture is firm. Add some of the almond and sugar mixture to the egg white and fold in gently, and then gently fold in the remaining dry ingredients, which should finish with the consistency of soft paste.
Pipe into small mounds, about
Allow to cool, then sandwich with butter cream or the filling of your choice.
© 2000 Frances Bissell. All rights reserved.