Macaron de Nancy

Name: Macaron de Nancy
Total time: 45 min
Yield: Serves 24
Cuisine: Lorraine
Ingredients: 250 g (2½ cups) almond flour; 250 g (1¼ cups) granulated sugar; 3 egg whites; 1 tsp vanilla extract; 1 pinch of fleur de sel

Nancy macarons

⏱ 45 minServes 24Medium120 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients24 servings

250 g (9 oz)almond flour
250 g (9 oz)superfine sugar
3egg whites
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)

250 g (9 oz) almond flour
250 g (9 oz) superfine sugar
3 egg whites
1 tsp vanilla extract
1 pinch fleur de sel (flaky sea salt)

Serves 24. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 baking sheet (40 cm / 16 in)

1 large bowl (3 L / 3 qt)

1 piping bag

1 oven

03 — Method

Preheat the oven to 160 °C (325 °F) on convection and line the baking sheet with smooth parchment paper.
Mix the almond flour and granulated sugar in the large bowl, then add the vanilla extract and pinch of fleur de sel.
Gradually add the unbeaten egg whites and work with a spatula into a soft, thick, slightly sticky paste that can still be shaped.
Fill the piping bag and pipe small 3 cm (1¼ in) mounds on the sheet, well spaced as they spread a little.
Let stand 10 min to form a thin skin, then bake 18 min until golden on top and still soft inside.
Let cool completely before carefully peeling them off the paper.