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Last week, I passed by Odeon and the Cours du Commerce Saint André where there is a very nice store: Première Pression Provence where one finds of wonderful olive oils. There are several in Paris. And in the store, there were these small soft macaroons of the Baronnies with honey. A little bomb that I loved right away. I went back to buy some and there: the drama! They don’t sell them anymore… So I set up shop in the kitchen to clone them and crack their secret recipe. It was not very difficult. The advantages of this recipe? It is simple, quick to prepare: no piping bag or macarooning. It should be known that there is a multitude of macaroons. Basically, as soon as there are almonds, sugar and egg white, it’s a macaroon. Here in addition, we put the dough in a mould. In 20 minutes they are ready and will be perfect for coffee, tea or with ice cream. The result? Small macrons that are crispy on the outside and soft on the inside. Let’s get cooking!
Recipe for 30 macaroons of the Provençal baronnies:
-200g of almond powder
-200g of sugar
-75g of egg whites
-25g of honey (from Provence!)
-1 teaspoon of liquid vanilla
Preheat the oven to 180°C.
Place almond powder and sugar in a bowl.
Mix well, then add honey, egg white and liquid vanilla.
Mix well to obtain a homogeneous paste. That’s all !
In a mini silicone tart pan (this pan is the easiest to find), spray a little bit of release spray (I always do this) then place a 15g dumpling in each slot.
Flatten with your hand to take the shape of the mold.
Put in the oven at 180°C for 20 minutes.
The macaroons must be well browned.
Let stand in the pan for 5 minutes, then remove from the pan carefully on a rack.
Put them back in place and let completely cool.
They will keep for about a month in a small airtight box.
