A visitor to Paris today can look into almost any patisserie window and see perfect rows of these addictive macaroon cookie sandwiches in different flavors and colors lined up on trays. Before they are baked, the cookies rest at room temperature, which produces their characteristic crusty exterior and soft, moist interior. Ground blanched almonds can be used in place of the hazelnuts, and apricot jam can be substituted for the ganache.
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