“If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation.” – Regina Brett
When visiting Paris we tasted one of the most famous French pastry in the world – macaroons. The pretty almond cookies are notoriously difficult to make, as they tend to lose shape, not set or run.
It took me actually two attempts and combination of two different recipes to get the result I want.
Here is the successful result:
Here is the recipe that actually worked:
- 4 egg whites
- 0,5 dl sugar
- 150 g (almost 3dl) almond flower
- 4 dl confectioner’s sugar
Whip the egg whites on medium speed and slowly add sugar. Then add almonds and confectioner’s sugar and fold until the mixture is smooth and shiny. Use gel colours and any flavouring essence or coffee powder to add taste and colour. Let the cookies sit for 30 min before baking.
Cook in the middle of the oven on 150 degrees for 15 minutes.
- 200 dark chocolate
- 1 dl cream
Cook up the cream and add to the chocolate. Stir until smooth and chill. Pipe on one half of the cookies.
Have you tried these beautiful peaces of heaven?