Everyone knows macarons, the little round cookies.They come in pastel colors filled with a ganache or jam in the middle and on sale everywhere.
There is another version of macarons, more rustic, golden brown color. This version is made with almond powder, egg white and icing sugar. These macarons are from Nancy, the capital of the north-eastern French. They were created 200 hundreds years ago by two nones, Marguerite and Marie-Élisabeth to help funding their monastery. Now, these macarons are popular and became the reputation of the city of Nancy.
They are delicious, crunchy, sticky and smells almond. I love to serve them with a coffee.
This recipe is adapted from the book Gâteaux from Christophe Felder and Camille Lesecq!
- 190g of almond powder
- 255g of icing sugar
- 100g of egg white
- 20g of acacia honey
- A few drops of Almond extract for me
- In a large bowl add the almond powder, the icing sugar, the egg white, the honey and finally the almond extract.
- Mix very well all the ingredients together with a spatula.
- Cover with a plastic wrap paper and refrigerate for 3 hours (more is better).
- Remove the dough from the refrigerator and let the dough rest for 15 minutes at room temperature.
- Preheat the oven to 180C degrees.
- Line a wax paper on a large tray and set aside.
- With a teaspoon take a little piece of the dough and drop it on the tray.
- Repeat the same way with the remaining dough (don’t forget to late space between them).
- Flatten the macarons with a wet teaspoon to try to have a nice circle (6 centimeters).
- Bake for 2o minutes (more or less depending the oven).
- Remove form the oven when they are golden brown and allow to cool for a few minutes.
- Serve with a hot strong coffee.
PS: If you want to have perfect macarons use a piping bag.