From the one star french chef Patrick Asfaux
Cooking time :
Total time :
For a full baking tray of macaroons
- 250g ground almonds
- 250g icing sugar
- 4 egg whites
- 35g strong flour
- 2 table spoons of liquid honey
- 1 packet of vanill sugar or few drops of vanilla extract
In a large bowl, put your ground almond and make a well. In this, put your icing sugar, the vanilla sugar and the flour. Mix well and form another small well while incorporating the raw egg whites. Then, add the honey. The dough must be very soft.
Put this mixture into a piping bag. Line a baking tray with some greaseproof paper and form little moles of about 1 inch in diameter.
Bake them for 15 to 20 minutes at 180C/ 356F.
Your macaroons will be cooked when they will start taking a light golden brown colour.
To easily remove them from the greaseproof paper pour some water between the sheet of paper and the baking tray.
Store them in a dry place.