18
macaronsEasy
By William Curley and Suzue Curley
Published 2014
These small almond cakes are made with a mixture of sugar, ground almonds and egg whites. These have become increasingly popular in recent years, with endless imaginable flavour variations. This is a basic recipe from start to finish, but the variations really are limitless. This section of the book gives some examples of the classic and contemporary flavour combinations that we use in our shops.
Advertisement
Advertisement
No reviews for this recipe