Macaroons from Niort

This delicious macaroon recipe differs from others in that it uses angelica, an aromatic plant that is the gastronomic emblem of the town of Niort. Cultivated and processed in artisanal fashion in Niort and the surrounding Poitou wetlands, angelica is used in making candy, preserves, pastries, and liqueur. I find it especially good in these macaroons. Baking
these delicate pastries requires a careful eye on the oven temperature—and instinct born of experience.

Introducing the delightful Macaroons from Niort! These delectable treats are a perfect combination of almonds, sugar, and candied angelica. With a simple preparation and a heavenly taste, these macaroons are sure to impress your taste buds and leave you craving for more.

The recipe calls for a handful of ingredients, including almonds, sugar, egg whites, and the unique addition of candied angelica. The almonds are ground together with sugar and egg whites, creating a smooth and sweet mixture.

Serves 4

INGREDIENTS:

• 1 cup almonds
• 2 cups sugar
• 3 egg whites
• 2 tablespoons candied angelica, cut very fine

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C).
2. In a mortar and pestle or a blender, grind the almonds with sugar and egg whites until well combined.
3. In a frying pan over low heat, dry the mixture for 10 minutes, stirring occasionally.
4. Incorporate the finely cut candied angelica into the mixture.
5. Line a baking sheet with parchment paper.
6. Drop spoonfuls of the mixture onto the prepared baking sheet, making them about the size of a walnut and leaving at least 1 inch of space between each macaroon.
7. Bake the macaroons in the preheated oven for 10 minutes.
8. Remove the macaroons from the oven and let them cool.

TIPS FOR MAKING MACAROONS FROM NICORT: 

Here are some tips to help you make delicious Macaroons from Niort:

• Accurate Measurements: Macaroons require precise measurements, so use a kitchen scale to weigh your ingredients accurately. This ensures consistency and the perfect texture for your macaroons.
• Almond Flour: Use finely ground almond flour to achieve a smooth and delicate texture. Sift the almond flour to remove any lumps or larger pieces, ensuring a smooth batter.
• Egg Whites: Separate your egg whites from the yolks carefully, making sure no traces of yolks are present. Even a small amount of yolk can affect the stability of the egg whites when whipping.
• Meringue: When whipping the egg whites, ensure that your mixing bowl and beaters are clean and free of any grease. This helps in achieving a stable and voluminous meringue. Start whipping the egg whites at a low speed and gradually increase to medium-high until stiff peaks form.
• Macaronage: The macaronage is the process of folding the dry ingredients into the meringue. It is crucial to achieve the right consistency. Gently fold the almond flour and powdered sugar mixture into the meringue using a spatula, using a technique called “macaronage.” This process should be done with care to avoid overmixing, which can result in flat macaroons.

The end result is a batch of irresistible macaroons that are both visually appealing and utterly delicious. The combination of almonds, sugar, and the delicate hint of candied angelica provides a delightful balance of flavors. The crunchy exterior gives way to a chewy interior, making each bite a heavenly experience.

Whether you’re planning a special occasion or simply want to treat yourself and your loved ones, these Macaroons from Niort are a delightful choice. So, preheat your oven, gather the ingredients, and embark on a culinary adventure to create these heavenly macaroons that are guaranteed to impress. Enjoy!