🇫🇷 France cuisine · #18
Macarons
Time120 min
Serves30
Ingredients6
Small coloured almond meringues, crisp outside and chewy inside, filled with ganache or buttercream — the icon of Parisian pâtisserie.
Ingredients
Method
- Sift almonds with icing sugar.
- Whisk whites with sugar to a stiff glossy meringue and add colour.
- Fold in the almond mix until it flows like a ribbon.
- Pipe small rounds and rest 30 minutes until skinned.
- Bake at 145°C for 14 minutes; sandwich with ganache when cool.