If you have never tasted one of these almond based cookies, you are in for a treat. Their exterior is crunchy and once it had been breached, the next sensation is that of chewy into the center an the combination is sheer joy. They come in many flavors and much of the time the buttercream centers have been flavored with a paste, such as; pistachio or hazelnut. Also used for the center is ganache` and a geléed jam, like raspberry.
The recipe is simple to make, but the technique is what will make or break your cookie … your little macaroon. They come tiny and large, too. Either way, you will want to eat lots of them because they are perhaps France’s most perfect cookie.