This macaroon recipe is the traditional recipe from Nancy. Those small crackled cakes are deliciously moist and tasty. Perfect for tea time!
- 1/2 cup almond powder (115g)
- 4/5 cup sugar (190g)
- 3 egg whites (105g)
- 1/6 cup candied orange (you might use orange jam instead)
- Icing sugar
Mix with a blender the almond powder, 3/4 of sugar, candied orange and half of the egg whites. In a separate bowl, beat the other half of the egg whites until stiff peaks form and then gradually whisk in the rest of sugar. Then, mix with the first preparation.
Pipe small rounds of the mixture on baking sheets covered with baking paper. Spray water on the surface and dust with icing sugar. Leave to stand for the night (or at least one hour). Preheat the oven to 160°C. Dust again with icing sugar and bake for 15 minutes.