Here’s a moreish recipe from our fabulous new cookbook French Comfort Food! Perfect with a warm cuppa!
Les Macarons de Nancy
Makes 15 cookies
Special Equipment food processor; 2 baking sheets lined with parchment paper
1⁄2 cup (60 g) almond slivers
3⁄4 cup (85 g) almond flour or
meal (Bob’s Red Mill)
3⁄4 cup (150 g) sugar
2 large egg whites, room
1 teaspoon almond extract
Preheat oven to 180° C.
In the food processor, process all ingredients until you have a paste.
Use a tablespoon of the paste for each cookie and space them out on the baking sheets with some room in between. With wet fingers, gently tap the cookies on the top to round them, though not to flatten them, and bake for 14–15 minutes, until they just barely turn golden around the edges with the tops still pale. Cool completely before serving.
Ideas and substitutions
You can also make them as close in size as possible and sandwich a filling in between two of them. Or you can dust them with powdered sugar once they are cool.
Credit: By Hillary Davis from French Comfort Food, photograph by Steven Rothfeld, reprint permission by Gibbs Smith.