Macarons d’Amiens

1. Preheat the oven at 350 degrees F.
2. In a large bowl, mix almond powder, sugar, honey, jelly, vanilla, bitter almond extract, sweet almond oil and egg whites. Mix these ingredients thoroughly until the consistency is slightly thick. Make sure it is not too thick.
3. Reserve the mixture in a closed bowl. Cool it in the refrigerator for 12 hours.
4. With the dough, shape a long roll of about 2 to 3 inches in diameter.
5. Wrap the roll with a plastic wrap. Refrigerate it for next 30 to 40 minutes.
6. Place the dough onto a work surface. Cut it into 1 inch thick slices.
7. Place the macarons on a baking sheet lined with parchment paper.
8. Let them sit at the room temperature for 20 to 30 minutes.
9. Meanwhile, beat the egg yolks in a small bowl. Brush it onto the macarons.
10. Bake the macarons in the oven for 20 to 25 minutes, until they turn golden brown.
11. Once they are baked, take them out of the oven. Place them on the cooling rack.
12. Serve the delicious macarons d’Amiens and enjoy!

Trivia

• Certain French towns – Amiens, Nancy, and Montmorillon – are known to be the pioneers of macarons.
• Some stories insist that Catherine de Medici of Medici dynasty brought the recipe of macaron with her from Italy when she married Henry II of France in 1533.

The name macaron comes from the same Italian name maccarone, both meaning a soft dough texture.