These French macarons have delicate shells made with almond flour, egg whites and sugar, sandwiched with a creamy filling. This elegant treat for parties and special occasions takes careful baking.
Sift together the almond flour and powdered sugar. Beat the egg whites with the granulated sugar until stiff, then gently fold in the almond mixture.
Transfer the mixture to a piping bag and pipe evenly sized rounds onto parchment paper. Let the shells dry for at least 30 minutes, until a film forms on the surface.
Bake in the preheated oven until the feet form and the shells set. Caution: Do not open the oven door while they bake.
Heat the cream and pour it over the chopped chocolate. Stir until smooth to make a ganache. Once cool, spread it between two shells and sandwich them together.
Important: Let the shells dry for at least 30 minutes before baking, or they may crack in the oven. Caution: Do not open the oven door while they bake; a sudden temperature change can prevent the characteristic feet from forming. Allergens: contains eggs and almonds (tree nuts).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
