Amiens Macarons

By Cubby

Ingredients

• 2 -½ cup almond meal
• (preferably from Valencia)
• 2 egg whites
• 1 cup sugar
• 1 tablespoon honey
• 1 tablespoon jelly or compote of apricot or apple, with no chunks
• ½ teaspoon bitter almond extract
• ½ teaspoon sweet almond essential oil
• ½ teaspoon vanilla essence
• 1 egg yolk (to brush)

Details

Servings 20
Adapted from 196flavors.com

Preparation

Step 1

In a large bowl, mix almond powder, sugar, honey, jelly, vanilla, bitter almond extract, sweet almond oil and egg whites. The consistency of the resulting mixture should resemble that of almond paste, slightly wetter.
Reserve this mixture in a closed container in the refrigerator for 12 hours.
With the dough, shape a long roll of about 2 inches in diameter. Pack this roll and wrap it with plastic wrap. Refrigerate for 30 minutes.
Preheated oven at 350 F.
Cut the dough into 1-inch thick slices.
Place the macarons on a baking sheet lined with parchment paper. Let them sit at room temperature for 20 minutes.
Beat the egg yolk and brush all the macarons.
Bake the macarons in the oven for 20 minutes, or until they turn golden brown.
After cooling down completely, keep in a metal box so that they keep their softness.