Amiens Macaroons

Amiens Macaroons

For 18 to 20 macaroons approx.

  • 250 gr. almond powder
  • 200 gr. powdered sugar
  • 2 egg whites
  • 1 egg yolk
  • 1 tsp. tablespoons apple jelly or apricot
  • 1 tsp. tablespoon honey
  • 1 tsp. coffee extract of bitter almonds
  • A few drops of liquid vanilla
  • Foil 

 

20 mn. + 6 à 8 h. de repos
20 mn. 180°C.(th.6)/400-425°F

 


 

 

  1. In a bowl mash well almonds while blending. Then, mix the sugar, honey, vanilla and egg yolk until the consistency of marzipan.
     
  2. Gradually incorporate the egg whites. Add jelly and bitter almond extract, then let rest in refrigerator for 6 to 8 pm.
     
  3. After that period, roll the dough into roll 4 cm. in diameter. Cut slices of 2 cm. thick. Cover with parchment paper and butter a baking tray.
     
  4. Place slices of dough and Bake for 20 minutes. approx. until the macaroons are a beautiful golden blond. Let cool completely and wrap each cookie in a piece of aluminum foil. They will keep retaining their softness.