Raspberry macarons from The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen (page 102) by Pascal Rigo and Paul Moore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 12, 2023

    My first attempt at macarons, which have always intimidated me, turned out pretty well. I chose this recipe due to its simplicity, but also referred to Dorie Greenspan's for some tips. My almond shells were a little large (I didn't use a template, but will next time) and the tops didn't smooth out, but the texture was great and they were delicious. Skipped the food coloring. Filled half with raspberry jam and half with apricot. Per Dorie, chilled overnight before eating.

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