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Recipe · Lorraine
Macarons de Nancy
Nancy chewy almond macaroons
⏱ 60 minServes 30Medium185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients30 servings
250 g (9 oz)almond flour
250 g (9 oz)sugar
3egg whites
1 pinchsalt
1 tspbitter almond extract
- 250 g (9 oz) almond flour
- 250 g (9 oz) sugar
- 3 egg whites
- 1 pinch salt
- 1 tsp bitter almond extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 150°C (300°F).
- Mix the almond flour and sugar.
- Whip the egg whites with a pinch of salt to soft peaks.
- Gently fold them into the almond mixture.
- Add the bitter almond extract.
- Mix until smooth.
- Spoon small mounds onto parchment paper.
- Bake for 15–18 minutes until golden and crackled.
- Let cool: they stay chewy inside.
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