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Macarons
- Makes about
40
- Difficulty
Medium
Published 2000
The next recipe is for the French macarons, delicate almond confections, and not at all like English macaroons.
Ingredients
125 g 4 oz 225 g 8
Method
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
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