\n<\/p>\n

\nLast week, I passed by Odeon and the Cours du Commerce Saint Andr\u00e9 where there is a very nice store: Premi\u00e8re Pression Provence where one finds of wonderful olive oils. There are several in Paris. And in the store, there were these small soft macaroons of the Baronnies with honey. A little bomb that I loved right away. I went back to buy some and there: the drama! They don’t sell them anymore… So I set up shop in the kitchen to clone them and crack their secret recipe. It was not very difficult. The advantages of this recipe? It is simple, quick to prepare: no piping bag or macarooning. It should be known that there is a multitude of macaroons. Basically, as soon as there are almonds, sugar and egg white, it’s a macaroon. Here in addition, we put the dough in a mould. In 20 minutes they are ready and will be perfect for coffee, tea or with ice cream. The result? Small macrons that are crispy on the outside and soft on the inside. Let’s get cooking!<\/div>\n

\n<\/div>\n

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\n<\/div>\n

\nRecipe for 30 macaroons of the Proven\u00e7al baronnies:<\/div>\n

\n<\/div>\n

\n-200g of almond powder<\/span><\/b><\/div>\n

\n-200g of sugar<\/span><\/b><\/div>\n

\n-75g of egg whites <\/span><\/b><\/div>\n
\n-25g of honey (from Provence!)<\/span><\/b><\/div>\n
\n-1 teaspoon of liquid vanilla<\/span><\/b><\/div>\n
\n
<\/i><\/div>\n
<\/p>\n
\nPreheat the oven to 180\u00b0C.<\/i><\/div>\n
\nPlace almond powder and sugar in a bowl.<\/i><\/div>\n
\n
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\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well, then add honey, egg white and liquid vanilla. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well to obtain a homogeneous paste. That’s all !<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nIn a mini silicone tart pan (this pan is the easiest to find), spray a little bit of release spray (I always do this) then place a 15g dumpling in each slot.<\/i><\/div>\n
\n
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\n <\/i><\/a><\/div>\n
\n
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\nFlatten with your hand to take the shape of the mold.<\/i><\/div>\n

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\n<\/p>\n
\n<\/i><\/a><\/div>\n

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\n<\/p>\n
\nPut in the oven at 180\u00b0C for 20 minutes. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe macaroons must be well browned. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nLet stand in the pan for 5 minutes, then remove from the pan carefully on a rack.<\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nPut them back in place and let completely cool. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nThey will keep for about a month in a small airtight box. <\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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