Let them eat cake...or macaroons!

in honour of Bastille Day...

http://www.iwantthat.co.za inspired us with this Mexican Macaroon shop, Theurel & Thomas - how beautiful?

here is Thomas Keller from French Laundry's Macaroon recipe:

INGREDIENTS

5 cups ground almonds

5 3/4 cups icing sugar

1 1/2 cups egg white

2 Tbs + 1 tsp sugar

pinch cream of tartar

seeds from 1 vanilla pod

vanilla butter icing (see the Whoopie Pie recipe for Butter icing recipe)

METHOD

Preheat the oven to 200C.

Beat the egg whites to stiff peak. Add the sugar and whisk.

Fold in the almonds and icing sugar until combined.

Put the mixture into a piping bag and line an oven tray with baking paper. Dont pipe too close together as they do spread.

Pipe little rounds (about a tablespoonful) onto the tray, then using your slightly damp finger (dip into a little water) rub the top of the mound to make it smooth.

Set these aside for about an hour to rest.

Then bake at 200 C for about 10 minutes - you want them crispy on the outside but still moist and chewy inside.

Sandwich together, when cooled, with butter icing. If you cant wait that long!