almond flour, egg whites, vanilla, almond or mint extract, cream of tartar
Are you curious about an internationally appreciated dish? Try our original french recipe macarons! The intricate confection is characterized by smooth, squared top, ruffled circumference, and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). We recommend the sweet traditional ones so you can taste them for dessert. They are often said to be difficult to make but don`t worry we`ll take care of it so your job will be just to eat them.
French macarons are thin, flavorful meringue cookies that are sandwiched together with all sorts of fillings. The meringues are what make the cookies unique. They have a smooth, crisp shell and a moist, chewy interior. They are made with egg whites and lots of ground nuts, which helps them to attain that chewy texture without drying out and becoming too crispy, like a simple meringue cookie made with just egg whites and sugar. The fillings can be almost anything that will stay between the cookies.
Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France arrived in France. Larousse Gastronomique cites the macaron created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the «Macaron Sisters». In these early stages, macarons were served without special flavors or fillings. But you will get the best ones filled with all types of creams and fruity fillings.