Margarita's International Recipes


Macarons de Saint Emilion

Almond Macaroons

Provincial macaroons are quite different from the fluffy and elegant Parisian ones. They are more rustic and have different texture. They are a little bit crusty, but soft in the center. My bet is that they are also easier to make. This particular recipe is for the type of macaroons made in Saint Emilion, in Bordeaux. Over there, they are made with two types of almonds, hand-ground and all that, but even by using modern shortcuts, these cookies were amazing. The only problem was that they stuck to the aluminum foil. I may try using parchment paper next time.

Almond Macaroons


  • 1 1/2 cups (6 oz) peeled slivered or sliced almonds
  • 3 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 3/4 cup sugar
  • 2 Tbsp. flour


Preheat oven to 325 F

Line two baking sheets with aluminum foil.

Place the almonds on one baking sheet, with as little overlapping as possible. Place in the oven and cook until brown, about 10 minutes. Check often and turn the almonds so they don't burn. Once toasted, let cool and then grind into a powder. Replace the aluminum foil on the baking sheet.

Put egg whites, cream of tartar and salt in the bowl of an electric mixer and beat on high. Gradually add the sugar and continue beating until stiff peaks are formed. Fold in the almonds and the flour.

Spoon onto the baking sheet. Cook until the bottom edges start to brown, about 15 to 20 minutes. Remove the foil from the baking sheets and let cool. Carefully peel off the macaroons from the foil and serve.

Adapted from Burt Wolf's recipe at

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