Macarons de San Francisco

[Photograph: David Vergne]

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.

Macarons de San Francisco

About This Recipe

Yield:makes 30 macarons
This recipe appears in: Bake the Book: Macarons de San Francisco


  • 3 3/4 cups hazelnut meal
  • 2 cups plus 1 tablespoon almond meal
  • 1 3/4 cups sugar
  • 9 egg whites


  1. 1

    Gather your ingredients. Preheat the oven to 375°F.

  2. 2

    Mix the hazelnut meal, almond meal, and 1 1/4 cups of sugar in a medium bowl.

  3. 3

    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.

  4. 4

    Continue to beat, adding the remaining sugar, until stiff peaks form.

  5. 5

    Slowly fold the dry mixture into the egg whites until combined.

  6. 6

    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.


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