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Macaroons
Preparation info
- Difficulty
Easy
Appears in
Published 1998
These crunchy biscuits are great on their own, but their texture also lends them to being incorporated into dessert work (see Baked Rhubarb and Hazelnut Macaroon Crumble and Almond Macaroon Nectarines with Sauternes Custard).
Ingredients
250 g 250 g 5
Method
Preheat the oven to and line a baking tray with baking paper In a food processor, pulse the nuts and castor sugar until just mixed. Fold the egg whites into the nut mixture, then stir to incorporate.120°C - Spoon the mixture into a piping bag fitted wit
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