This recipe appears in:Bake the Book: Macarons de San Francisco
Decidedly different from those fussy, multicolored cake-cookies that seem to have taken over bakeries, these macarons from La Boulange: Cafe Cooking at Home are nutty, sweet, and light, owing to a mix of hazelnut and almond meal, egg whites, and sugar. And that's it.
Reprinted with permission by Pascal Rigo. Copyright © 2013. Published by Chronicle Books. Available wherever books are sold. All rights reserved.
- 3 3/4 cups hazelnut meal
- 2 cups plus 1 tablespoon almond meal
- 1 3/4 cups sugar
- 9 egg whites
Gather your ingredients. Preheat the oven to 375°F.
Mix the hazelnut meal, almond meal, and 1 1/4 cups of sugar in a medium bowl.
In a large bowl, beat the egg whites with an electric mixer until soft peaks begin to form. Add 2 1/2 tablespoons of the remaining sugar.
Continue to beat, adding the remaining sugar, until stiff peaks form.
Slowly fold the dry mixture into the egg whites until combined.
Using a tablespoon, dollop the dough onto a baking sheet lined with parchment paper and bake for 16 to 18 minutes until lightly golden on the edges.