Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.
53,9775/5 for 19 ratings
Last modified on: February 13th 2013
For 25 Amiens macaroons, you will need:
- 1
250 g ground almonds - 2
240 g icing sugar - 3
10 g Vanilla sugar - 4
110 g egg white - 5
35 g Stewed apple (compote) (optional) - Total weight: 645 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 24 min. | 25 min. | 49 min. |
Keeping:
Several days in a metal box.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Preheat the oven to 390°F (200°C).
Put 250 g ground almonds, 240 g icing sugar and 10 g Vanilla sugar into a mixing bowl. Mix well with a whisk.
Put 250 g ground almonds, 240 g icing sugar and 10 g Vanilla sugar into a mixing bowl. Mix well with a whisk.
Stage 2 - 3 min.
Add 110 g egg white and 35 g Stewed apple (compote)...
Stage 3 - 3 min.
...and mix thoroughly.
Stage 4 - 10 min.
Place small heaps of the mixture on a non-stick baking sheet (this is important as the macaroons tend to stick).
Do not place the heaps too close together as the mixture will spread a little during cooking.
Do not place the heaps too close together as the mixture will spread a little during cooking.
Stage 5 - 3 min.
If possible, spray the tops with a little water as this helps them to turn a nice golden brown as they cook.
Stage 6 - 25 min.
Bake for about 25 minutes, watching for colouration.: the macaroons should stay fairly pale, but with a golden brown edge.
Unstick the macaroons from the baking sheet while still hot, as this is easier, and leave to cool on a wire rack.
Unstick the macaroons from the baking sheet while still hot, as this is easier, and leave to cool on a wire rack.
Nutritional information
How much will it cost?
- For 25 Amiens macaroons : 6.42 €
- Per Amiens macaroons : 0.26 €
Source
Home made.More recipes?
This recipe uses (among others) | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Blackcurrant-almond muffins, Chocolate almond cookies, Chocolate madeleines, Buckwheat almond biscuits, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Coconut tuiles, Hazelnut and orange cake, Armagnac marzipan, Stuffed prunes, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Meringues, Cigarettes Russes (Piroulines), Yvetot Douillons, Strawberry sorbet, Eton mess, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Cramique, Apricot fool, Half-cooked chocolate cake with raspberry coulis, Apple Strudel, Diamond biscuits, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.