"C'est Beau"

Gem here. A friend recently returned from a trip to France and kindly brought me back a very authentic souvenir.....macaroons (macarons in French). Now these weren't just any macaroons. They were the mother of all macaroons from St Emilion, a small medieval village near Bordeaux famous for its fine wines and the birthplace of these delicate almond biscuits (where they have been using a traditional recipe since 1620). Wow, what a treat. With the macaroons presented on the paper they were baked on, I cherished every crumb even sharing a ration with husband.

SUNSHINE!

When I next get a hankering for this gorgeous delight (and I don't have anyone going to St Emilion!) I am going to give this recipe a whirl which brags that it is the real deal.

ST EMILION ALMOND MACAROON

Serves: 4 people

Prep time: 25mins. Cook time: 20mins. Resting time: 30mins.

Ingredients

150g of ground almonds

175g of white sugar

2 egg whites

Icing sugar

*nb: In addition, the original recipe includes essence of bitter almond. Quantity is a closely kept secret so feel free to experiment until you achieve a balance of bitter and sweet that appeals to you.

Method

1. Mix half the sugar with the ground almonds, add one egg white and mix well.
2. Add the rest of the sugar and again mix well before adding the second egg white.
3. Once all the ingredients have been incorporated the mixture should be soft without being sticky. If it is too hard then add, little by little, an additional egg white until the dough is pliable.
4. Leave to sit for 30mins.
5. Pre-heat the oven to 150degrees centigrade.
6. Lightly oil a baking tray or cover with greaseproof paper.
7. Dot small rounds of dough- well spaced- around the tray.
8. Dust with icing sugar.
9. Cook for 20mins- opening the door from time to time (this is said to help the macaroon remain soft inside while developing a crisp shell).
10. On removing from the oven- lift from the baking tray almost immediately and leave to cool on a wire rack

Can be kept refrigerated in a plastic container for several days but are best eaten the same day.

Although a macaroon can really be enjoyed often and anytime, it is particularly suitable as a light dessert biscuit with a glass of champagne or fortified sweet white wine (French of course!).

"That's beautiful"- Bon Appetit