THE MAKING :
The Shell : The manufacturing of the macaroons shell takes place in three stages. The first is a "macronnage", where we mix almond powder and icing sugar until a homogeneous mixture is obtained.
In a second stage we create an Italian meringue. Finally we have a mixture obtained on pastry plates that we let rest before cooking.
Cream : it consists of either pure fruit purée without added sugar, or a cream made with food colouring and natural flavours.
Blend : we join the macaroons by hand. This allows us to simultaneously sort the shell in order to always present quality products, visually and taste wise.
Recommendations :store in the refrigerator for 5 to 7 days and leave the macaroons for 15 minutes at room temperature before tasting them.