Macarons, a French confection made from almond flour, egg whites, and sugar, with two pieces joined together by chocolate ganache, buttercream, or jam, are probably known to everyone.
In the French village of Saint-Émilion, a religious community of Ursulines has been guarding their own version of the recipe since 1620. The macarons from Saint-Émilion do not use any dyes, preservatives, and the two pieces are not joined together as in the traditional recipe; it is purely just a pastry. Outside the Bordeaux region, I have not had the opportunity to see them anywhere else.
And how do these macarons taste? Like the original version of the current one. The almonds are ground more coarsely, not a completely fine flour. If you have the opportunity, give them a try.
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