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Basic Raspberry Macaron with Raspberry Ganache

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Preparation info
  • Makes

    18

    macarons
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

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.

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