Speciality from Lusignan (86), Montmorillon (86), Lussac (86) and Cormery (37). Little round cakes of 15 to 20 g, macaroons don't contain any flour, their flavor is due to their almond content. You can also find big macaroons of 150 to 200 g called macaronés. Macaroons exist since the 17th century. You can visit the Macaroons Museum from Montmorillon.

©NRCO-GP

Ingredients: 250 g dry almonds 200 g caster sugar 2 eggs

Preparation: 35 minutes

Cooking: 15 minutes

Recipe:
Grind the almonds and mix them with two well stiffly beaten eggwhites.
Add sugar and mix well to get a homogeneous pastry.
Make little pastry piles on a buttered drip tray.
Bake in a low oven during 10 to 15 minutes.
Let cool down and blow them from the tray off.