Macarons à l’ancienne 
Traditional Macarons
To use the 6 egg whites left over from my cannelés bordelais recipe, traditional macarons are the perfect, quick, and delicious solution.
Traditional Macarons
To use the 6 egg whites left over from my cannelés bordelais recipe, traditional macarons are the perfect, quick, and delicious solution.
Cooking Instructions
- 1
Beat the 6 egg whites until stiff peaks form, then gradually add the sugar and continue beating with an electric mixer until you have a smooth and glossy meringue.
- 2
Stop the electric mixer. Gently fold in the flour, almond flour, and salt using a spatula.
- 3
Add the almond extract and gently mix again. Refrigerate for an hour to allow the batter to thicken.
- 4
Preheat the oven to 350°F (180°C). Take a heaping teaspoon of batter, roll it in a little powdered sugar, and use another spoon to place it on a sheet of parchment paper. Space them well apart. Bake for 10 minutes. The macarons should not be too colored.
- 5
Let cool. (They harden on the outside as they cool and remain soft inside)
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