Macarons

The macarons have been produced in the Venetian monasteries since the 8th century.

The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie.

You will be able to easily make Parisian-style macarons with this Mbànte Pastry Mix and will need in addition exactly 100 g egg white.