Macaron de Nancy

Macaron de Nancy

By
From
A la Mere de Famille
Makes
50
Prep
10 mins
Cooking time
15 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g icing sugar
200g ground almonds
3 egg whites
icing sugar, for dusting

Equipment

Quantity Ingredient
piping bag fitted with a plain nozzle
spray bottle

Method

  1. Making the macaron batter

    Combine all of the ingredients in a mixing bowl. The macaron batter should be firm enough to hold its shape and soft enough for its surface to be smooth. If it is too firm, add a little egg white. If it is too soft, add a little icing sugar and some ground almonds in equal amounts.
  2. Baking the macarons

    Preheat the oven to 180°C. Use a piping bag fitted with a plain nozzle to pipe small mounds of macaron batter onto baking trays lined with baking paper. Tap the tray to smooth the macarons. Dust with icing sugar, then spray with water to dampen the surface of the macarons. Place in the oven straight away and bake for about 15 minutes. Store in an airtight container.

History:

  • This recipe is for the traditional macaron, plain and simple, not the fashion victim that is the Parisian macaron.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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