If you have been at least once to France you will certainly know about, or even have tasted, the famous macarons - deliciously fragrant and refined biscuit confections, beautiful to look at, made from meringue and – in today’s recipe – filled with a delicate Nutella cream. Do try: you'll see how easy it is to make them, and how satisfying it can be both for you and your guests. With macarons you can have fun with the decoration: they can be garnished according to your favourite colours: yellow, pink, blue ….. just as you like. Also the filling can be varied as you please: chocolate, Nutella, creamed pistachio.... The macarons are fashionable biscuits just at the moment, cited in many TV programmes, films and magazines. What are you waiting for? Let’s make some of these amazing biscuits ourselves, follow the step-by-step recipe and accompanying images that our chef has prepared for us, and it will be a breeze!
“Conserva mara” traditional spreadable cream
Caroselle, wild fennel
Handmade Taralli Pizza Flavour
Handmade Taralli Mediterranean Flavour
Sundried Tomatoes READY TO EAT
Sweet Caciocavallo 500gr
“I Pelati” hand made peeled long tomatoes au naturel
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Make the macarons. Sift the normal flour with the powdered sugar and almond flour. Beat the egg whites with the sugar until the mixture is very firm. Mix the egg whites with the flours by folding in by hand from the bottom upwards. Shape into balls with a pastry bag on baking sheets lined with baking parchment. Preheat oven to 180°C, then lower the temperature to 160°C and bake for about 6/7 minutes. Let them cool then remove them from the baking tray. Now prepare the creamy filling. Mix the Nutella and mascarpone, add a tablespoon of whipped cream, and mix together. Then add the remaining whipped cream and mix gently from top to bottom but without overdoing it. Fill the macarons with the creamy mixture, using two biscuits pushed together, decorate as you wish with coloured sugar, and serve.
Make sure you remove the butter from the fridge in good time so that it is not too hard and difficult to mix
For the best results get some really fresh eggs, if possible from your neighbour who may have some laying hens