Tuesday, September 25, 2018

Basque Macarons - Tuesdays with Dorie

I love finding quick and delicious ways to use up leftovers - egg whites in this case - and this recipe is one of them. The only other ingredients required are almond flour and sugar, and cinnamon if you wish.
The cookies aren't much to look at but they have wonderful texture with a crisp exterior and a moist chewy centre. I wish I had omitted the optional cinnamon to allow the delicate almond flavour to shine...next time. 

The recipe is from Dorie Greenspan's book, Baking Chez Moi, made for Tuesdays with Dorie.

5 comments:

  1. These were so good. I saved some for a friend and he said they were good a week later.

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  2. Thy look so good and even! I didn’t use a flavor but I’m curious about it. Haha! We have make them again! Mine came out chewy inside too with a delicate thin crispness in the outside. It must be right since the textures are similar.

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  3. I brought these to a party and was worried how plain they looked but they disappeared anyway.

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  4. Yours look great...I have made these twice now. Everyone seems to love them!

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  5. I think they don't really need any spices, either. They're one of those deceptively simple "more-ish" cookies, aren't they?

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