Macaroons - crunchy almonds biscuit 160g

Crunch into the real almond macaroon, as gourmets of the Grand Siècle tasted it! Biscuit with a cracked crust, made with almonds, sugar and egg white, the macaroon could be soft or crunchy. Some monasteries were already making this biscuit during the Middle Ages, although the recipe was officially brought to France 1533 by of Catherine de Medicis' cooks. In France, the first macaroon recipe mentioned in a recipe book dates back to the 17th century, this is the one we are offering you.