Macaroons

Cooking Instructions

1 Place two baking sheets together and line the top sheet with waxed paper (this double thickness sheet will prevent the bottom of the macaroons from overbrowning during cooking). Preheat the oven to 325 F

2 Sift the almonds and confectioners' sugar into a bowl, then sift again to make sure they are thoroughly mixed. In a separate bowl, beat the egg whites and vanilla with a pinch of sugar until stiff and shiny and the mixture forms peaks when the beaters are lifted.

3 Using a plastic spatula, gently fold the dry ingredients into the egg white, trying not to lose any air. The mixture should be shiny and soft, not liquid.

4 Spoon the mixture into a pastry bag fitted with a 1/4-inch nozzle. Pipe enough 1-1/4-inch wide rounds to fill the prepared baking sheet, leaving a little space between them. Bake for about 15 - 20 minutes, or until golden and crisp, checking the macaroons frequently during baking. Cool on the baking sheet for a few minutes, then remove to a wire rack. Repeat with the remaining mixture, preparing the baking sheets as instructed in step 1.

5 Place the chocolate in the top of a double boiler over steaming water, off the stove. Make sure the bottom of the insert doesn't touch the water. Stir until the chocolate melts. Sandwich the macaroons together in pairs with the chocolate and let cool.

Wine Pairing(s)

Chateau Tour Plantey Graves

Roumieu-Lacoste Sauternes

Chateau Haut Pasquet Bordeaux

Barons de Rothschild Reserve Speciale Bordeaux

Chateau Graville Lacoste Graves

Henry's Drive Pillar Box White

Chateau d'Yquem Sauternes

Grand Bateau Bordeaux White

Houghton Chardonnay-Verdelho

Barton & Guestier 'Marquis de Tourny' Graves