Macarons d’Amandes from The Fundamental Techniques of Classic Pastry Arts by French Culinary Institute
Prepare your mise en place. Preheat the oven to 162°C (325°F). Line a baking sheet with parchment paper. Set aside. Combine the almond paste and sugar in the bo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 150 grams (5⅓ ounces) sugar
- 150 grams (5⅓ ounces) almond paste
- ¼ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 55 grams (2 ounces) egg whites, at room temperature
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