Francisco Migoya

Candied Angelica and Toasted Almond Macarons (Light Green)

Preparation info
  • Yield:

    700 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Color
  • Light green natural food coloring, water based as needed as needed
  • Filling
  • Toasted marcona almonds

Method

  1. To color the macarons, apply a few drops of food coloring in Step 4 of the master recipe.
  2. For the filling: Place the almonds in a Robot Coupe while they are still warm and grind them to a smooth paste.
  3. Pipe a 1.25-cm/.