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Recipe · Bordeaux region
Macarons de Saint-Émilion
Old-fashioned almond macarons from Saint-Émilion
⏱ 40 minServes 6Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)almond flour
225 g (8 oz)superfine sugar
3egg whites
1 tbspacacia honey
1 tspbitter almond extract
- 250 g (9 oz) almond flour
- 225 g (8 oz) superfine sugar
- 3 egg whites
- 1 tbsp acacia honey
- 1 tsp bitter almond extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. 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 170 °C (325 °F) fan, then line the baking sheet with a flat, unwrinkled sheet of parchment paper.
- Mix the almond flour and sugar in the bowl, then add the egg whites one at a time, working with a spatula until the batter is soft and glossy.
- Add the acacia honey and bitter almond extract and work 2 more minutes: the batter should fall slowly from the spatula in a thick ribbon.
- Fill the piping bag with batter and pipe 4 cm (1½ in) mounds onto the sheet, 3 cm (1 in) apart — they spread a little as they bake.
- Bake for 15 minutes at 170 °C (325 °F) until the macarons are pale golden with fine cracks on top, still soft in the middle.
- Let cool completely on the sheet before peeling them off gently. These rustic old-fashioned macarons keep for 1 week in a tin.
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